Wednesday, 18 May 2011
La migliore frittata di gamberetti e prezzemolo
Italians of course gave us the frittata, which makes an awesome dinner. This one satisfied my lust for shrimp and lemon last night, with lots of herbal goodness. I added in some dill and chive to the parsley as my garden is looking extra effulgent and verdant in this week's deluge and I couldn't help myself. The more the merrier, I say. Since I made it for dinner, I served the frittata with roasted sweet potato and beet bites - sort of a healthy rainbow alternative to home fries. A salad would also be awesome, if you want to go lighter. Don't forget the wine, we are Italian after all.
Shrimp and Parsley Frittata
(la migliore frittata di gamberetti e prezzemolo)
Jamie's Italy by Jamie Oliver
for IHCC May Potluck
online source here
To be honest, I'm a bit fussy about my frittatas. But this one hits the nail right on the head, especially when you get nice fresh shrimp, giving you an incredible sweetness that perfumes the eggs. When I made this, I was putting the lemon zest in with the eggs and, by mistake, I squeezed the juice of a quarter of a lemon in as well. I thought I'd try it anyway, even though you're not supposed to mix eggs with citrus juice. I think the result is spectacular — a lemon curdy shrimpy frittata ... but in a nice way!
The other key to this is to use plenty of parsley. Feel free to make smaller or bigger frittatas — most of the good ones I've eaten have ended up 1 inch thick. Any thinner and it's not a frittata. Any thicker and I think it gets frumpy. You can serve frittatas cold as an antipasto or hot as a snack, or even instead of a pasta course.
P.S. This recipe also works brilliantly with crab or lobster. ~J.O.
• 6 large eggs, preferably organic
• sea salt and freshly ground black pepper
• a handful of fresh parsley leaves, finely chopped
• zest of 1 lemon
• juice of 1/4 of a lemon
• 1 heaping tablespoon freshly grated Parmesan cheese
• 6—7 oz. fresh shelled medium shrimp
• a good dollop of butter
• olive oil
• 1/2 a dried red chili, crumbled
Preheat the oven to 425°F.
In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the Parmesan.
Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl.
In a small, heavy, nonstick ovenproof pan, heat the butter with a good splash of oil until it begins to foam, then add all the egg mixture.
Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven. (You often get frittatas that are very well cooked, but I'd rather have it in a hot oven for a shorter amount of time so there's a little color on top and the middle's cooked but not absolutely set.)
Cook for 4 to 5 minutes, till slightly golden — it will rise slightly and will have a delicious lightness to it.
Sprinkle the chili over it and slide it onto a board.
Great served with a simple arugula salad, good bread, and a glass of wine.