frittata di preboggion
‘Preboggion’ is the Ligurian name for wild greens. Use a mixture of wild and cultivated greens – dandelion, borage, sorrel, wild chicory, wild rocket, cultivated rocket, small beet leaves and/or Swiss chard leaves, mint and marjoram leaves.
for 4
1.5 kg leaves (see here), washed
½ ciabatta loaf, bottom crust removed, torn into 3–4 pieces
300 ml milk
Maldon salt and freshly ground black pepper
150 g Parmesan, freshly grated
8 large, organic free-range eggs
2 garlic cloves, peeled
olive oil
Preheat the oven to 230°C/450°F/Gas 8. Soak the ciabatta in the milk for 20 minutes until soft, then squeeze out excess milk and chop finely.
Bring a large saucepan of water to boiling point, add some salt, the garlic and then the leaves. Cook for 5 minutes, then drain well and squeeze out all the water. Chop finely, using a mezzaluna. Mix well with the chopped bread, and season with salt, pepper and half the Parmesan.
Break the eggs into a large bowl, season generously, and beat. Mix in the greens mixture and stir to combine.
Use two 20–25 cm frying pans with ovenproof handles. Heat 2 tablespoons olive oil in each pan, and when hot, pour half the mixture into each pan. Reduce the heat and cook for a few minutes until just set, but still quite runny. Scatter with the remaining Parmesan, drizzle with olive oil, and place in the hot oven. Leave until the frittata becomes crisp at the edges and slightly brown on top, a minute or two only. Remove from the oven, loosen with a long spatula, and place on warm serving plates. Cut into wedges to serve.