TASTE
Munched any tasty flowers lately?
| • | The real deal |
By Bonnie S. Benwick
Washington Post
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Edible flowers have tickled American palates since the 18th century, when cookbooks included recipes for pickled and candied blossoms.
In this dish, San Francisco cook Viana La Place calls for nasturtium petals to add peppery crunch to simply prepared eggs. In her new cookbook for gardener/cooks, she writes: "Flowers of plants contain essences that are powerful agents of health and healing, although their beauty and scents might seem reward enough." It's important to be sure about which flowers to use.
We found clamshell packs of edible flowers in the produce departments at some stores.
In the few minutes it takes to finish the frittata, complete this light supper by tossing together a salad of spring greens with olive oil, red wine vinegar and sea salt; or bake some sweet-potato fries. Adapted from La Place's "My Italian Garden" (Broadway Books, 2007).
FRITATTA FIORITA
Position an oven rack 4 to 5 inches from the broiler and heat the broiler.
Break the eggs into a medium bowl and beat lightly with a fork. Add the salt and cheese, mixing well.
Melt the butter in a large, ovenproof saute pan or skillet over medium heat. Add the egg mixture and sprinkle the blossoms on top. Reduce the heat to medium-low and cook the frittata slowly, stirring the eggs with a spatula until large curds form. Stop stirring and cook for 2 to 4 minutes, until the frittata is firm beneath but not cooked through on the top. Transfer the pan to the broiler and broil for a few minutes, until the top is just set and slightly puffed but not browned. (Or bake in a 400-degree oven for 4 minutes to set the top.) Transfer to the stovetop to cool in the pan for 1 to 2 minutes so that the edges of the frittata pull away a bit from the pan. Place a serving platter over the top of the pan and invert the frittata onto it. Garnish with fresh flowers and serve immediately.
Makes 4 servings.
