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Fresh Fig and Asiago Cheese Frittata – Sweet fresh figs, slightly tangy young Asiago cheese, and a mildly salty prosciutto provide the perfect balance in this unusual frittata. If a young or soft textured mild Asiago is not available use Fontina, Harvarti, Monterey Jack, Teleme, or another semi soft, mild cheese with a slight tang. Because the filling is chunky I find it easier to finish cooking the frittata under the broiler rather than turning it over in the pan. It's luscious cut into thin wedges and served at room temperature a chilled crisp wine before dinner. Alternately cut it into large wedges and serve hot with a salad of bitter greens tossed with a thin drizzle of balsamic vinegar for lunch. From the book: Fig Heaven
- 2 tablespoons extra virgin olive oil
- 1/2 cup slivered onion
- 10 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 slices prosciutto di Parma, snipped into 1/2 inch pieces with a kitchen shears
- 10 firm ripe figs, a mixture of sizes and colors, if available, stems trimmed, halved if small and quartered if large
- 1/2 cup diced (about 1/4 inch) young Asiago cheese (see headnote), about 2 ounces
1. Heat the oil in a large (10-inch) preferably nonstick skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 5 minutes.
2. Meanwhile in a large bowl whisk the eggs, 1/2 cup water, salt, and a generous grinding of black pepper until blended. Add to the hot skillet and cook the eggs over medium low heat until they just begin to set on the bottom and around the edges, about 5 minutes. Lift the sides of the frittata and tilt the pan so that the raw center flows to the edges. Repeat at least two more times at different places around the edge of the frittata.
3. Sprinkle the frittata with the prosciutto (the center will still be undercooked) and then place the pieces of figs evenly over the surface of the frittata. Cook, covered, over low heat until the frittata is set, about 10 minutes.
4. Preheat the broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes.
5. Let stand a few minutes before serving. To serve loosen the edges and slide the frittata onto a large platter. Cut into wedges and serve warm or at room temperature.
Makes 6 to 8 servings.
Copyright © 2003 by Marie Simmons. All rights reserved
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