Name: Frittata coi funghi di bosco (Frittata of wild mushrooms)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 heaping tablespoon minced flat-leaf parsley; salt; pepper; 2 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; 1 pound (500 g) fresh wild mushrooms; 2 garlic cloves; 5 eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

The traditional version of this recipe includes some combination of porcini, piopparelli, ovoli, russule, gallinelle, manine, spugnole, and other wild mushrooms, still found in the region’s woods.

Ingredients

1 pound (500 g) fresh wild mushrooms
2 garlic cloves

Method

Scrape the surface of the mushrooms gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Slice the mushrooms. Crush the garlic cloves.

Break the eggs into a bowl, add the parsley, a pinch of salt, and abundant pepper, and beat with a fork just until blended.

Put the mushrooms and garlic in a skillet with the oil and sauté over medium heat until the