Frittata with Apulian muscari, special with a bitter aftertaste. We have a unique heritage like Italian and local cuisine, especially regional, of small towns and sometimes even neighborhoods! In a land where the sun truly shines all year round, like Puglia, one cannot imagine the lush and appetizing vegetables. One of these is certainly the muscari, which besides being bitter are also somewhat unattractive and appear full of soil. These famous little onions of the Muscari family grow spontaneously and predominantly in Puglia and throughout the territory. The plants, which appear with very small stems and purple flowers, are actually very delicate and therefore require manual harvesting to avoid damaging the bulbs.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 405.70 (Kcal)
- Carbohydrates 13.05 (g) of which sugars 1.18 (g)
- Proteins 21.51 (g)
- Fat 30.30 (g) of which saturated 10.65 (g)of which unsaturated 7.32 (g)
- Fibers 0.68 (g)
- Sodium 1,546.34 (mg)
Indicative values for a portion of 155 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
Ingredients to prepare the frittata
- 3 eggs
- 1.76 oz muscari (fresh)
- 1 oz breadcrumbs
- 1.76 oz grated Parmesan cheese
- 1 tsp salt
- 2 tbsp extra virgin olive oil
Tools to prepare the muscari frittata
- Bowl
- Pan
Preparation of the muscari frittata
After cleaning the muscari, make two cross cuts and leave them in cold water for a few hours.
Boil the muscari for ten minutes and as soon as they are warm, add them to the bowl where you have beaten the eggs with parsley, breadcrumbs, salt, and Parmesan cheese.
Here is the frittata with Apulian muscari ready.
