Frittata di primule / primrose frittata, using both leaves and flowers. I pick just the youngest leaves and sauté them with a little olive oil and salt. Then I prepare the frittata mixture with free range eggs, some breadcrumbs (not too much), salt and pepper and plenty of rinsed primroses. I add the sautéed leaves and mix. Everything back into the hot frying pan to cook, slowly and covered, flipping over with the lid just towards the end of cooking. So yummy! The dandelions in the photos were used for nuggets (recipe coming up soon).
Photos and Recipes by Alessandra Zecchini ©
