Pine nut & endive frittata with cracklings

4 Servings

Ingredients

Quantity Ingredient
1.00 pounds Duck skin or duck bacon; cut into 1-inch
; by 1/4-inch lardons
½ medium Red onion; thinly sliced
½ cup Pine nuts
2.00 Belgian endives; sliced 1/2\" rounds
8.00 Eggs; beaten
¼ cup Pecorino cheese
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Preheat oven to 375 degrees. In an 8-inch non-stick saute pan, render duck skin or bacon over medium heat to crisp cracklings. Remove and set aside on paper towels and pour off all but 1 tablespoon of duck fat. Add onion and cook until softened (about 8 to 10 minutes). Add pine nuts and endives and cook 2 minutes until endives have softened.

Add eggs and cheese and season with salt and pepper and stir well with pine nut mixture. Allow eggs to set on bottom by cooking without stirring 2 minutes and place in oven. Cook 8 to 9 minutes, or until eggs have set but are not dried out. Remove from oven, flip out onto plate and allow to cool. To serve plain, slice into wedges like a pie and serve, sprinkling over pine nuts and cracklings or use as contorno for stuffed duck neck dish. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5675 broadcast 12-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-22-1996

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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