frittata di acetosa
for 2
1 large handful of sorrel leaves, washed, tough stalks removed
4 large, organic free-range eggs
Maldon salt and freshly ground black pepper
olive oil
20 g butter
150 g mascarpone cheese
50 g Parmesan, freshly grated
Preheat the oven to 230°C/450°F/Gas 8.
Roughly chop the sorrel. Break the eggs into a bowl and lightly beat. Season with salt and pepper. Add half the sorrel.
Heat 4 tablespoons of the olive oil and the butter in a medium ovenproof frying pan, tilting the pan to coat the surface. Add the egg mixture and almost immediately half the mascarpone. Push the mascarpone into the egg mixture with a wooden spoon as it begins to thicken. When the frittata is almost set, add the remaining sorrel leaves and spoon over the rest of the mascarpone. Scatter with 1 tablespoon of the Parmesan and drizzle with a little olive oil. Season with salt and pepper and place in the preheated oven for a minute or two.
Remove from the oven. The frittata will be crisp on the edges and slightly runny in the centre. Loosen the frittata from the pan with a spatula and serve on a warm plate. Scatter over the remaining Parmesan.