Frittedda With Scallion Crostini
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Trim the artichokes of tough outer leaves, peel the stems and cut in half
2
Soak chokes in cool acidulated water
3
Shell the favas both ways and set aside
4
Trim the hard ends of the asparagus and cut into 2 inch pieces on the bias
5
Shell peas and set aside
6
Cut the fennel bulb in half and slice into fine julienne
7
Cut the Prosciutto into fine julienne and set aside
8
In a 12 to 14 inch saute pan, heat the olive oil, Prosciutto and fennel over medium heat
9
Cook 1 minute and add drained artichokes
10
Cook 10 minutes until starting to soften and add favas, asparagus and peas
11
Add 1/2 cup water, cover and simmer 20 minutes
12
Uncover, add mint, lemon juice, zest and fennel tops
13
Grill bread and brush with remaining 2 tablespoons extra virgin olive oil
14
Sprinkle with scallions and serve over frittedda
15
Serve hot or cold