Your Life A to Z Recipe: Tuesday, April 8th, 2014: Prosciutto and Asparagus Fritatta with Fontina & Italian ToastPosted: Updated:
Prosciutto and Asparagus Fritatta with Fontina
extra virgin olive oil
red onion, julienne
asparagus, cut into 2" pieces
prosciutto, thinly sliced and roughly chopped
fontina cheese, grated
Italian parsley, chopped
parmigiano reggiano, grated
salt and pepper
In a 9" non-stick pan, heat the olive oil over medium hi heat.
Add oil and onions and saute until slightly golden brown
Add asparagus and saute until just soft. Add prosciutto and toss.
Beat eggs in a separate bowl and add to pan. Season to taste.
Cook until just set on bottom and transfer to 375 degree oven for 2 minutes.
Add fontina and return to oven until cheese is melted and fritatta is set.
Remove from pan and top with parmigiano reggiano and parsley
Slice into wedges and serve with a green salad
"Italian" Toast - serves 4
egg 4 each
milk 1 cup
sugar 2 Tbsp
vanilla extract 2 tsp
cinnamon 1 tsp
ciabbata bread, sliced 1" thick 8 slices
clarified butter ½ cup
nutella as needed
maple syrup 1 cup
hazelnut liqueur or hazelnut flavored syrup 1/2 cup
chopped toasted hazelnuts as needed
for the Italian toast:
in a mixing bowl, mix the eggs, milk, sugar, cinnamon, vanilla, and salt with a whisk until combined
heat ¼ cup clarified butter in a pan over medium high heat
soak the bread in the milk/egg mixture until saturated
working in batches to avoid overcrowding, fry the soaked bread on each side until golden brown
remove from pan and keep warm until all Italian toast is cooked
for the hazelnut syrup:
mix maple syrup and hazelnut liqueur until combined
divide warm Italian toast among 4 plates
drizzle with nutella and hazelnut syrup and sprinkle toasted hazelnuts on top