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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
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 omelet 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