Duck egg frittata with salted onion, old balsamic and green olives

Duck egg frittata with salted onion, old balsamic and green olives

By
From
Nuovo Mondo
Makes
6
Photographer
Alan Benson

Jim: I always say it is much easier to mess up the simple dishes than the complicated ones, because with simple dishes there is nowhere to hide your mistakes. In this dish, Stefano’s technique of emulsifying olive oil into the eggs is what makes this frittata exceptional. This version is based on one of his old recipes, but instead of baking extra ingredients into the frittata, I have used them as a garnish. If duck eggs are not available you can substitute fifteen free-range hen’s eggs.

Ingredients

Quantity Ingredient
8-10 duck eggs
60ml extra-virgin olive oil, plus extra to serve
60ml pouring cream
50g grated parmigiano reggiano cheese
1 tsp freshly grated nutmeg
1 garlic clove, crushed
salt and freshly ground black pepper
12 pitted green olives, sliced, to serve
good-quality aged balsamic vinegar, for drizzling

Parsley chips

Quantity Ingredient
1/2 tbsp olive oil
1 flat-leaf parsley
salt

Salted onion

Quantity Ingredient
2 large onions, very thinly sliced
1 1/2 tbsp salt
2 tbsp good-quality aged balsamic vinegar

Method

  1. Preheat the oven to 100°C. Line a 15 cm × 30 cm baking dish with baking paper.
  2. To make the frittata, whisk the eggs, then incorporate the olive oil and beat well to emulsify. Mix in the cream, parmesan, nutmeg and garlic until combined. Pour into the prepared dish and bake for 2–3 hours, or until the frittata is set – the low temperature will create a bubble-free frittata. Remove from the oven and allow to cool in the tray for at least 30 minutes before turning out.
  3. Meanwhile, make the parsley chips. Tightly cover an old dinner plate with plastic wrap. Lightly oil the plastic wrap and place the parsley leaves on top, ensuring they sit flat. Scatter with a little salt and microwave on high for 3 minutes. Remove and check the parsley; it should be crisp. If not, return to the microwave and cook for a further 2 minutes. (The parsley can be fried in a small pot of oil, but your chips will be darker.) Drain on paper towel and set aside; do not refrigerate.
  4. To make the salted onion, combine the onion and salt in a large bowl and set aside to marinate for at least 30 minutes. Rinse the onion under cold running water, then drain well. Stir through the balsamic vinegar and set aside.
  5. To serve, cut the frittata into slices and arrange on serving plates. Place the onion on top and garnish with the parsley chips and olives. Drizzle with balsamic vinegar and extra-virgin olive oil.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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