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14 May 2011

Roasted Asparagus, Scamorza & Pancetta Frittata


Let's take a little stroll to cholesterol lane this time and see how good this frittata is.  We are fast becoming a health conscious society but sometimes we need a break.   I never digress with the healthy dishes I feed my family but sometimes, we all take a vacation from it, close our eyes and enjoy what verboten food has to offer.  

I don't think it needs so much imagination to understand how tasty this dish is.  The three ingredients speak for themselves.  Oh, and there is also Parmigiano Reggiano.  Need I say more?



Eversince the asparagus season has started, I have been using them in almost all the dishes I am cooking. I love them and I can never wait for the season to begin every year. No complaints from any side of the table so it makes cooking these veggies much more pleasurable. 



Roasted Asparagus, Scamorza & Pancetta Frittata

Ingredients:
Makes 6 rolls
  • 24 - 30 asparagus spears, tough ends taken away
  • 6 slices pancetta
  • 5 eggs 
  • 6 slices scamorza affumicata cheese (or any cheese, smoked preferably)
  • 5 tablespoons Parmigiano Reggiano, grated
  • extra virgin olive oil 
Directions:
  1. Drizzle the stove-top griddle or heavy bottom saucepan with extra virgin olive oil.  Wipe away the excess with a kitchen paper.  Sprinkle the griddle with salt.  When it becomes hot, roast the asparagus until they are cooked through.  Set aside when they turn brown & tender.
  2. Depending on the size of the asparagus spears, put together between 4 - 5 per roll.  Wrap them in one slice of pancetta.   Repeat the process with the rest. 
 

3.   In the same heavy bottom saucepan or griddle, put the pancetta & asparagus rolls without putting any oil.  Cook until all sides are brown & crunchy.   Set aside.  



4.   Beat the eggs & parmigiano reggiano in a bowl.  Pour a little amount on a lightly oiled crepe skillet or any medium sized saucepan.  Make it as thin as you can.  Put a slice of scamorza on top then the pancetta & asparagus roll.  When the frittata starts to move and is not sticking to the skillet anymore, roll.  Repeat until you finish the remaining ingredients.