Saturday, May 26, 2012

Trouchia

This is another dish I've used from Deborah Madison's Vegetarian Cooking For Everyone, the first type of frittata I'd ever really made. It basically is an egg pie that can be used for any meal though we typically make it for Sunday brunch, especially when we have a harvest of home grown chard available. It took a few times to get it right especially since at first I didn't quite get the idea of using a small (10-inch) skillet to cook down what seemed to me to be a lot of onion and chard but the directions  certainly are the way to go as they reduce quite a bit during cooking.

Red onion slices and chard

Red onion slices cooking down

Chard leaves stripped from the stems and chopped

Fresh herbs: oregano, thyme, parsley, garlic

Herbs pounded into a paste

Adding the chard to the onions to cook down

Grating the gruyere


Cooling down the cooked vegetables in a chilled bowl

Herb paste ready for the egg mix

Eggs added

Grated gruyere and parmigiano

Eggs added to the hot skillet

Pie ready to broil

Under the broiler

Finished pie from the broiler


Ingredients:
3 tablespoon olive oil
1 large red onion, quartered and thinly sliced crosswise
1 bunch fresh chard, leaves only, chopped
Salt
Pepper
1 garlic clove
6 large eggs lightly beaten
Several branches fresh flat-leaf parsley 
2-3 twigs fresh thyme
2 branches fresh oregano
1 cup grated Gruyere cheese
2 tablespoon freshly grated Parmigiano-Reggiano

Directions:
Heat 2 tablespoons of the oil over low heat in a 10-inch skillet. When hot add the onion slices and cook until translucent without coloring, about 10-15 minutes. Add the chard leaves and cook until the moisture has cooked off and the leaves are wilted, about 15 minutes.
While the vegetables are cooking, mash the garlic in a mortar with a healthy pinch of salt then add the herb leaves pounding it all into a paste. 
Crack the eggs into a bowl to beat lightly then add the herb paste with salt and pepper. Stir the paste in the eggs so that it is well-distributed, that is so that there are no clumps of paste in the egg mix. Once I didn't take the time to do this and got a biteful of herbs - a bit much.
Once the vegetables are cooked in the skillet empty them out into a mixing bowl. Once the vegetables have cooled down a tad, empty them into the bowl with eggs to mix well with the grated Gruyere and half of the Parmigiano-Reggiano.
Preheat the broiler and heat the skillet over medium-high heat. Add the remaining oil in the skillet and, once hot, add the egg mixture. Give it a stir keeping the heat high for about a minute to allow the bottom to set a little then set the heat down to low. Cook the eggs uncovered until the top is set but still a bit moist about 10-15 minutes. I like to take a rubber spatula a few minutes and carefully run it around the inside perimeter of the eggs in order to separate them from the sides. Top the remaining Parmigiano-Reggiano then put in the broiler to top heat for a couple of minutes or so to brown the top nicely.
Remove from the broiler and allow to sit for a minute or two. You can then either invert the skillet over a large plate or serve from the skillet directly. Slice serving portions like a pie.