A herbed dish

A herbed dish

Erbolata

By
From
Tuscany
Serves
8
Photographer
Helen Cathcart

‘From all flowers and other herbs aforementioned, whatever kind you like, you can make a herbed dish (erbolato) with cheese and eggs and spices, and it should be cooked in the oven or between baking pans.’ This passage is from the medieval cookbook by the Anonimo Toscano, an anonymous Tuscan chef who wrote down his collection of recipes in the 1300s. An erbolato is a sort of medieval frittata made from seasonal herbs. His recipe works just as well for a brunch or lunch today.

Ingredients

Quantity Ingredient
10 eggs
175g leaves such as watercress, parsley, basil and spinach, roughly chopped
100g grated parmesan
1 level teaspoon fine salt
freshly ground black pepper, to taste
1/2 teaspoon grated nutmeg
3 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 170°C and line a flan dish with baking parchment.
  2. Whisk the eggs in a bowl until blended, then stir in the rest of the ingredients, except the oil.
  3. Pour the oil onto the parchment and wipe or brush it to coat, then pour in the frittata mixture. Bake for 30 minutes. Remove from the oven and serve hot or at room temperature, on its own or with a simple cucumber and tomato salad. When cool it will keep in the fridge for 2 days. Simply reheat a slice or two in the microwave when you feel peckish!
Tags:
Italy
Italian
Caldesi
Tuscany
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