INGREDIENTS

Ingredients for 4

2 Tablespoons of freshly chopped parsley

2 Tablespoons of chopped shallot

3 Garlic cloves sliced 

1/2 Cup of dried porcini mushrooms soaked in hot water and roughly chopped

6 Free range eggs

1/2 Cup of cream

150g of fresh Asiago cheese grated

METHOD

  1. In a medium size roasting pan or skillet fry the shallot and garlic to medium heat with 1/4 cup of extra virgin olive oil. 
     
  2. Add the button mushrooms and the porcini and toss them about. Add the parsley and season with salt and a little pepper.
     
  3. Add a couple of tablespoons of the soaking water from the porcini and let the mushroom cook for a couple of minutes.  
     
  4. In a terrine dish break the eggs and whisk them with the cream. Pour the egg mixture into the pan and cook it on a slow heat until thick as custard like consistency. 
     
  5. Spread the Asiago cheese on top of the frittata and bake in the oven for 5 minutes at 170 degrees. Take the frittata out of the oven and let it rest for 4 minutes

Buon Appetito!  

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