Leek and baby calamari frittata.

Here's a recipe you can  try ...before Easter comes .

Fragrant , seasonal ,juicy ingredients:

One-course-meal, satisfacory  , each flavour is treated with respect.

A miracle of tradition and semplicity.

Leek and baby calamari frittata.

4 servings:

100 gr baby calamari

1 leek

80 gr. spinach

70 gr. meadow mushrooms

50 gr. cherry tomatoes

1 slice guanciale(cured pork cheek)

4 whole eggs

4 tblsps corn meal

30 gr.grated parmigiano reggiano

20gr chopped parsley

springs of thyme and rosemary

chives

2 clove red garlic

1 tblsps milk

extravergine olive oil

salt , black pepper

Preparation:

Clean spinach and blanch in boiling water for 2 minutes.Douse in cold water to keep leaves crisp.

Clean and slice leek and blanch like pinach.

Clean mushrooms and dice,clean tomatoes and dice.Clean baby calamari.Start cooking a very loose polenta, dropping the 4 tblsps of cornmeal into 1/2 liter cold water and bringing to slow simmer.

When cooked add, a tblsp of butter salt and pepper.It takes about 15 ' to cook.

When polenta is cooking, prepare vegetable as follows:in a non stick pan, sweat 1/2clove pressed garlic

in 2 tblsps olive oil, add sliced leek, whole slice of guanciale, and a dusting of fresh black pepper.

In another pan heat up other half of garlic

 clove and thyme, add diced mushrooms and tomatoes, sautèing for 2 minutes add salt and black pepper.

In a third pan cook spinach in 2 tblsps olive oil with chopped red garlic and salt.

Beat the 4 eggs with little salt and parmigiano reggiano, alittle salt and pepper.Add 1 tblsps of chopped parsley.

Add mushroom, tomatoes and spinach to leeks.REmove guanciale.

Add eggs to combine vegetables.In a new non-stick pan, heat olive oil, a clove of red garlic, a sprig of thyme and one of rosemary.Cook calamari another 1/2 minute(keep them rather raw) and then add the vegetable combination to pan.Using a wooden spatula, keep frittata from sticking to the bottom of the pan.Cook only until just set.

Presentation:

pour polenta onto each plate.On top, arrange a hill of frittata.Decorate with sprig of thyme and chives.

Sprinkle parsley around the border of the plate.

Suggested wine:

Lugana Superiore Molceo '07

this preparation needs a white wine, rich in tones and sufficient character and texture to sustain an apparanlety simple dish.A white wine with a mouth-filling flavour.