Frittata with vartis (wild hops): a touch of wild spring on the table
Today we present a typical recipe from Piacenza, the frittata with vartis (wild hops), prepared with a wild herb that we call Vartìs; in Veneto its name is bruscandolo, in Lombardy asparagina, and in Campania viticidda.
The magic of wild hops
Vartis, or wild hops, is a spontaneous plant that grows abundantly in the Piacenza countryside. Its tender, aromatic tips are a true gastronomic treasure, perfect for enriching dishes with a unique, wild flavor. They are harvested from March to May and are an ingredient with many properties: diuretic, purifying, tonic, and mildly laxative. They contain no gluten and are suitable for low-calorie diets, but be careful not to overconsume them.
A simple and tasty frittata
The frittata with vartis is a simple, quick dish that highlights the delicate flavor of this wild plant. Eggs, beaten with Grana Padano and black pepper, blend with the vartis previously boiled and chopped, creating a perfect combination of flavors and textures. Ideal for a rustic dinner or a quick lunch. It can be served on its own or accompanied by grilled vegetables or a fresh salad.
With its simplicity and unique taste, the frittata with vartis wins you over at the first bite. A true tribute to the culinary tradition of Piacenza and the richness of the Emilian land.
Here are some other delicious recipes from Piacenza:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 576.41 (Kcal)
- Carbohydrates 66.74 (g) of which sugars 33.87 (g)
- Proteins 25.55 (g)
- Fat 18.31 (g) of which saturated 8.14 (g)of which unsaturated 6.21 (g)
- Fibers 21.41 (g)
- Sodium 497.87 (mg)
Indicative values for a portion of 144 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
FRITTATA WITH VARTIS (wild hops)
Calculate two eggs per person.
- 6 Eggs
- 1.10 lb Wild aromatic herbs (vartìs (wild hops))
- 1/2 cup Grana Padano PDO (grated)
- 1 1/3 tbsp Butter
- to taste Salt
- to taste Pepper
Tools
- Bowl It is important to cook the frittata over low heat to avoid burning it and to achieve even cooking.
- 1 Pan Lagostina Red Line Nonstick Frying Pan Ø 9.5 in, suitable for induction, gas and oven; scratch-resistant, with Lagospot cooking indicator, stainless steel and aluminum base, non-slip silicone handle.
PREPARATION OF THE FRITTATA WITH VARTIS (wild hops)
Trim the greens, wash them several times in plenty of water, then boil them in salted water for about 15 minutes. Let them cool, squeeze them a little by hand and chop them, not too finely.
Break the eggs into a bowl and beat them lightly. Add the Grana Padano, a pinch of salt and pepper, beat again lightly and then add the chopped greens. In a frying pan with a thick, flat base melt the butter, then pour it into the beaten eggs. Put the pan back on the heat to get it hot, then pour in the eggs, which should set over a high flame. Flip the frittata using a lid and finish cooking for a few more minutes on the other side.
NOTES AND TIPS: Frittata with Vartis (wild hops)
The frittata with vartìs may stick to the bottom if the eggs were poured into a pan that was not hot enough.
For a more intense flavor, the vartis tips can be blanched for one minute in boiling water and then well squeezed before being sautéed in the pan.
The frittata with vartis can be enhanced with other ingredients as desired, such as pancetta, speck, or melting cheese. It is important to cook the frittata over low heat to avoid burning it and to ensure even cooking.
FAQ (Questions and Answers)
What else can be prepared with vartis?
With this wild herb you can prepare an excellent risotto.
