Do blog: WILDCRAFT VITA - http://wildcraftvita.blogspot.com.br/
Garlic Mustard, Chickweed, Leek & Pancetta
There are many, many frittata recipes in Italy for cultivated and wild edibles.
You can cook any frittata/omlette recipe in cup cake/muffin tins to make these tasty snacks/meals.
This is a great recipe!!
It's very easy, quick, frugal, healthy, nutritious, low calorie, flexible, kid-friendly, freezer-friendly and great hot or cold.
Ingredients (makes 12)
2 small or 1 large leek/s
200g chopped pancetta (bacon or ham)
a large handful garlic mustard (with chickweed about 150g)
a large handful chickweed
5 eggs
2 tbsp milk
2tbsp olive oil
salt and pepper
Chop the leeks finely
Wash the wild edibles
Soften the leeks in the oil for few minutes
Add the pancetta and cook unil golden
Add the wild leaves and heat for a few minutes, until they have wilted
Add to bowl and beat in the eggs
Add milk, salt and pepper
Pour into lightly oiled cupcake tin cups
Don't fill too much (3/4) cup
Bake at 180°c for about 20 minute depending on how you like your eggs
Serve hot or cold
I actually prefer these from the fridge the day after. Obviously young, fresh leaves are best.
Experiment and try different combinations..... You could use onions or garlic or add ricotta, cheese, yoghurt or cream.
Options are endless, whatever you've got;
ham and asparagus
chicken and lemon
balm feta and mint
sausage and nettle wild garlic and mushroom
Chickweed (Stellaria media) further info @ pfaf.org/Stellaria media
Garlic Mustard/Jack in the Hedge (Alliaria petiolata)
further info @ pfaf.org/Alliaria Petiolata
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