Frittedda with Scallion Crostini

Name: Frittedda with Scallion Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams fresh medium asparagus; 12 baby artichokes, stems on; 2 scallions and 4 slices country bread, toasted; 59 milliliters extra virgin olive oil plus 2 tablespoons; 2 kilograms fresh fava beans; 1 bulb fennel tops removed and set aside; 12 leaves fresh mint; 1 Juice and zest of lemon; 454 grams sweet peas; 2 slices Prosciutto

Frittedda with Scallion Crostini might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 1108 calories, 68g of protein, and 19g of fat. This recipe covers 61% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Mediterranean food. A mixture of prosciutto, bulb fennel tops removed and set aside, mint, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Trim the artichokes of tough outer leaves, peel the stems and cut in half. Soak chokes in cool acidulated water. Shell the favas both ways and set aside. Trim the hard ends of the asparagus and cut into 2 inch pieces on the bias. Shell peas and set aside.

Ingredients you will need

Artichoke

Asparagus

Water

Peas

Cut the fennel bulb in half and slice into fine julienne.

Ingredients you will need

Fennel Bulb

Cut the Prosciutto into fine julienne and set aside.

Ingredients you will need

Prosciutto

In a 12 to 14 inch saute pan, heat the olive oil, Prosciutto and fennel over medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes until starting to soften and add favas, asparagus and peas.

Ingredients you will need

Artichoke

Prosciutto

Asparagus

Olive Oil

Fennel

Peas

Equipment you will use

Frying Pan

Add 1/2 cup water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest and fennel tops. Grill bread and brush with remaining 2 tablespoons extra virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Lemon Juice