WILD GARLIC FRITATTEN

April 24, 2016

Constantly floating from one place to the other, never settling down anywhere I tend to not plan a long time ahead anymore. This goes totally against my nature. So this year I decided to store as much delicious food as I find. We’ll see, either I will be able to treat myself to some of it in winter in this lovely rainy city or I will have moved on and my friends and family will be flooded with food gifts for christmas.

WILD GARLIC FRITATTEN

  • 20g wild garlic
  • 2 eggs
  • 150g flour
  • 200ml milk
  • pinch salt
  • vegetable oil

_ wash wild garlic and pad dry
_ remove stems and finely chop wild garlic
_ slightly whisk eggs [by hand]
_ add salt and half the milk
_ whisk in flour [whisk until there are no more lumps]
_ finally add the remaining milk and wild garlic

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_ heat [a very small amount of] oil in a large pan
_ spoon a small amount of batter into the hot pan
_ swirl the pan so you end up with quite a thin pancake

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_ once the surface is not liquid anymore flip the pancake over
_ once nicely browned on both sides remove from the pan and let cool down
_ proceed the same way until all batter is used up

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_ roll the pancakes into sort of a sausage and cut into small strips

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_ place into soup bowls and pour hot broth over it

[you can freeze the Fritatten in small portions to use later]

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