Frittata di Asparagi Selvatici con Pecorino Sardo

Sardinia

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Origin

Sardinia — widespread, spring seasonal (wild asparagus season March–April)

Description

Sardinian frittata made with wild asparagus (asparagi selvatici — thin, intensely flavoured asparagus foraged from the island's maquis) beaten with eggs and aged Pecorino Sardo. Wild Sardinian asparagus is markedly different from cultivated asparagus: thinner than a pencil, intensely bitter, with a deep green that stains the egg. The frittata is cooked as a single thick round, browned on both sides (flipped using a plate), not finished in the oven. The wild asparagus requires blanching first to moderate its bitterness, then sautéing before incorporating into the egg.

III

The Thread

—Wild asparagus tortilla — Spain's triguero asparagus (wild, thin, bitter) is used in exactly the same way as Sardinian selvatico in an egg preparation Spanish

—Egg and wild asparagus frittata-style preparation from Cyprus — the same wild asparagus-and-egg tradition across Mediterranean islands Greek

—Thick, flipped egg preparation with herbs or vegetables — the kuku technique (dense, flipped, not baked) is identical to the Sardinian frittata method Persian

Flavour Context

The wild asparagus's bitterness moderates through blanching but remains present — a pleasantly sharp, grassy bitterness against the egg's richness and the Pecorino's crystalline salt; an intensely seasonal, foraged dish

Pillars V — VII

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