Once again I've been inspired by another dish I've enjoyed here in Alba - a frittata of Cipolloti and Raschera cheese. Sounds simple enough but wow the flavour was incredible and something I just had to recreate. I must also say that colour of the egg yolks here are intense and produce the most gloriously golden frittata I've even seen.
1 bunch spring onions (about 200 grams prepared weight)
75 grams grated Raschera
sea salt and white pepper, to taste
Prepare the spring onions:
You want to keep some of the green tops of the spring onions, not necessarily all, as it will depend on the size of your spring onions. Remove any parts that seem tatty and aim to keep about 50% more green then white (that should make sense when you look at the spring onion).
Wash them well and then slice lenghtways in half - once again, for very thick spring onions, slice them into quarters or even eights - the main point is to have them cut evenly so that will cook evenly.
Cook the frittata:
Add good knob of butter and a dash of olive oil to a sauté pan and place over a medium heat - when the butter has melted, tumble in the prepared spring onions and gently cook until softened and starting to colour - you may need to lower the heat so they don't colour too quickly.
Place the eggs into a small bowl along with 50 grams of grated Raschera and a grinding of sea salt and white pepper - whisk briefly with a fork.
Add a little more butter to the pan and increase the heat. When the butter has melted, pour in the egg mixture then lower the temperature. When you see the edges of the frittata have sealed, use a palette knife to lift the edge, and tilt the pan to re-distribute the uncooked mixture. Keep doing this until the top is mostly set. Place the heat on its lowest setting, sprinkling the remaining cheese over the top and place a lid on the pan.
Check after a few minutes and if firm to the top it is ready to serve.
Turn out onto a plate and serve at once.