The wild herb frittata is a seasonal Zabariona recipe inspired by the Romagna practice of gathering edible field greens. It depends on what the fields around Ravenna offer that week.
The story behind the recipe
There is no single historical formula with a fixed mixture of greens. Azdore gathered what the season provided; the Zabariona’s combination changes, while the method remains: blanch, squeeze, chop and bind with eggs and Parmigiano.
Ingredients for 4 people
- 500 g mixed wild herbs: poppy greens, borage, young nettles, lamb’s lettuce or field chicory
- 8 fresh free-range eggs
- 80 g grated Parmigiano Reggiano
- Salt, black pepper and extra-virgin olive oil
- Optional: 50 g finely diced Mora Romagnola lardo
Preparation
- Clean the herbs, blanch for 2–3 minutes, drain, squeeze well and chop roughly.
- Beat eggs with Parmigiano, salt and pepper. Fold in the herbs and optional lardo.
- Cook in a 26–28 cm pan over medium-low heat, covered, for 8–10 minutes.
- Turn carefully and cook another 4–5 minutes. Serve warm or at room temperature; the centre should remain moist.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
