Frittata di luppolo selvatico – Wild hop omelette

Frittata di luppolo selvatico – Wild hop omelette – Prof.lumacorno CC BY-SA 4.0


  • wild hop shoots
  • Hop sprouts (or tops)

From Wikipedia, the free encyclopedia.
Frittata di hop selvatico (in Piedmontese frità ëd luvertin, in Lombard fartada cui luartis) is an omelette made from wild hop shoots. It is a recipe common in most of northern Italy.

How to make Wild hop omelet: Preparation – Washing hop tops

Luvertin omelette: washing wild hop shoots – Prof.lumacorno CC BY-SA 4.0

Hop sprouts (or tops) are usually harvested in spring, often at the sides of country roads where the plant, a climbing plant, twists around brambles and bushes. After being washed, the hop tops are chopped up and briefly sautéed with oil and butter. Removed from the pan, then mixed with eggs and grated Parmesan cheese in a bowl. The mixture thus obtained is then put back in the pan for the final frying, turning it a couple of times to get homogeneous cooking on both sides. Sprouts instead of frying can also be gently blanched; another variation is to cook the omelet in the oven, but in this case, the required cooking time becomes longer. The taste of omelets if sprouts are still very tender is delicate, whereas it turns bitter when harvested at a more advanced stage of their development.
Besides being used as a second course, you can use a hop omelet as an appetizer. It is one of the typical Piedmontese marenda sinòira, that is, the late afternoon meal that replaces dinner.

Regional Recipe from Piedmont, Lombardy, Friuli
Diffusion Northern Italy

Uova Trippate – Eggs in Tomato Sauce:


Eight eggs
Four tbs. grated Parmigiano
One sprig parsley
Eight leaves basil
Four leaves mint
One small onion
12 oz. tomatoes peeled, seeded, and chopped
Two tbs. olive oil

How to make the Uova Trippate – Eggs in Tomato Sauce:

Prepare four very thin frittate using a pan more prominent than the standard 8-in. Cool and then roll and cut them across into strips. Set aside.

Saute the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper, basil, and set aside. Arrange layers of eggs, tomato sauce, cheese, and basil, and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese—Bake in a 400°F oven for 10 min. Serve.

Serves 4

Uova Strapazzate Al Tartufo Bianco – Eggs with White Truffle


Six eggs
One white truffle
Three tbs. grated Parmigiano
Four tbs. olive oil
Two tbs. butter

How to make the Scrambled Uova Strapazzate Al Tartufo BiancoEggs with White Truffle:

Beat the eggs in a small bowl, add salt, pepper, and Parmigiano. Brown the butter and one tbs. Oil in a frying pan, pour in the egg mixture, and stir.

Lightly scramble the egg, keep soft, and add salt and pepper to taste. Dish it out and serve with shavings of white truffle.

Serves 4

Uova In Cocotte Al Tartufo Bianco – Eggs in Cocotte with White Truffles


One tbs. heavy cream
Four tbs. butter
One tbs. Parmigiano
1 1/2 oz. white truffles
Eight fresh eggs
One pinch salt
Four small cocotte

How to make the Uova In Cocotte Al Tartufo Bianco – Eggs in Cocotte with White Truffles:

Warm the cream over a low flame and mix in 4 tbs. butter. When melted, add Parmigiano and stir continuously. Do not bring to a boil. Butter four 6-oz. baking dishes (cocotte) and place the sauce evenly into each container. Add two whole eggs and bake at 450°F in a preheated bain-marie for 7 min.

Remove from the bain-marie, add a white truffle, thinly shaved, and serve immediately with toast. If you are cooking the bain-marie on a stove, cover the cocotte with aluminum foil. Cooking time may vary according to the size and thickness of the cocotte.

Serves 4

Uova Alla Provatura – Eggs with Provatura

Provatura is a cheese characteristic of Rome. It is fresh, has a stringy texture and is made exclusively of bufala’s milk. It is very similar to Mozzarella, which can be used in its place.


4 oz. provatura (or Mozzarella)
Two tbs. butter
Eight eggs
grated Parmigiano

How to make Uova Alla Provatura – Eggs with Provatura

Dice the provatura or Mozzarella and put it into an 8-in. pan with the butter. Heat until the cheese melts, break the eggs on top, salt to taste, and cook over a low flame, taking care not to break the yolk. Sprinkle the uova alla provatura with grated Parmigiano.

It is advisable to cook 2 eggs at a time.

Serves 4

Regional recipe from Latium

Uova Affogate Col Pomodoro – Poached Eggs with Tomato


Eight eggs
Two cloves garlic
1 lb. peeled tomatoes
few basil leaves
One medium-size onion

How to make the Uova Affogate Col Pomodoro – Poached Eggs with Tomato

Saute the onion and garlic; remove garlic when brown. Add the tomatoes and simmer for 15 min. until you get a very light, reasonably liquid tomato sauce. Add salt and pepper. Poach the eggs in 1 qt. boiling water and three tbs. vinegar. Cook for 3 min.

Remove from water with a pierced spoon and place in a serving platter. Spoon over the prepared tomato sauce, top with basil leaves, and serve.

Serves 4

Sformato Di Patate Con Uova E Formaggio – Mashed Potatoes Baked with Eggs and Cheese


Four medium-size potatoes
2 cups freshly grated Parmigiano-Reggiano®
Two eggs
1 cup milk
Salt and pepper
Six tablespoons butter

How to make the Sformato Di Patate Con Uova E Formaggio – Mashed Potatoes Baked with Eggs and Cheese:

Boil the potatoes until tender. Drain, peel while still hot, mash and place into a bowl. Add the cheese, eggs, milk, salt, and pepper, mixing thoroughly.

Transfer to a baking dish smeared with butter and bake in an oven preheated to 400 F for about 30 minutes.

Serves 4-6

Piselli Alluovo


2 lbs. fresh peas
2 oz. pancetta
Two tbs. olive oil
Four tbs. white breadcrumbs
One onion
Two tbs. grated Pecorino
Three eggs

How to make the Piselli Alluovo – Peas with Eggdrops:

Chop the pancetta and saute with olive oil and the thinly sliced onion.

When tender but not brown, add the peas, one cup of water, and cook for 30 min. over medium heat. In the meantime, mix the eggs, breadcrumbs, and Pecorino.

Pour this mixture over the peas just before removing them from the flame. Toss gently to allow the eggs to tighten slightly and serve.

Serves 4

Kaiserschmarrn Omelette Spezzata


150 g flour
Two glasses of warm milk,
Four eggs
a pinch of salt,
30 g sugar,
60 g of raisins to soften,
80 g butter

How to make the Kaiserschmarrn – Omelette spezzata:

Mix until you get a smooth batter, milk, flour, and salt, add the yolks and mix well.
Fit the clear with the sugar until stiff and incorporate it fixed very carefully to the batter.
Mix raisins dried. Heat the butter in a large pan, pour the batter and brown it.
With the help of two forks, tear the pancake into pieces and serve sprinkled with powdered sugar in abundance. (Also doing with a bit of redcurrant jam).

By Annemarie, tanguera (tango dancer) in Bolzano

Serves 4
Regional recipe from Südtirol

Recipe Frittata Campagnola Gratinata Al Taleggio


8 oz. Taleggio cheese
1/2 cup sliced cooked onions
1/2 cup roasted red peppers
Eight eggs
2 tbsp. chopped parsley
olive oil
1 tbsp. butter
salt and pepper

How to make the Frittata campagnola gratinata al Taleggio:

Beat the eggs in a large bowl. Add the cooked onions, the roasted peppers cut into strips, salt and pepper to taste.

In a large omelet pan heat up some olive oil with the butter. When very hot, pour in the egg mixture and cook until the frittata is slightly “runny.” Place the frittata on an ovenproof dish.

Cover with the sliced Taleggio cheese. Place in a hot oven at 375°F for 5 minutes, or until the Taleggio cheese has melted. Serve immediately.

Serves 4