Italian home cooking trimmed to spring cuisine
Finding the right wine pairing for a frittata means looking for a wine that can handle eggs – and this is no trivial task in the wine world. Wine and food pairing with eggs often fails because of one detail: the sulphurous note that some wines bring out of the yolk with too much acidity or too little body. However, a good frittata with green asparagus and well-matured pecorino is not a delicate dish – it has character, spice and a rusticity that calls for a wine that meets it at eye level. Green asparagus, briefly pan-fried instead of blanched, develops a nutty roasted aroma that goes far beyond the usual asparagus freshness. The pecorino brings a salty spiciness and umami. The frittata is not a compromise dish – it is a classic in simple Italian cuisine that deserves pride of place.
Ideal wine pairing: Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
From the hills of the Marche region, where limestone and clay soils give Verdicchio its unmistakable character, comes a white wine that has always been drunk with egg dishes and mature cheese in its homeland. The characteristic bitter almond note on the finish – the trademark of Verdicchio – enters into a direct, harmonious dialog with the pecorino, whose salty sharpness it picks up and carries on. Aromas of green apple, camomile, fennel, a hint of aniseed and herbs reflect the green asparagus. On the palate, it is medium-bodied and fresh, with an acidity that is precise enough to tame the egg yolk without breaking the rusticity of the frittata. It is not a sophisticated wine, but an honest one – and honesty goes better with this dish than glamor.
Further wine recommendations for this dish
Soave Classico DOC (Veneto, Italy)
The Garganega on volcanic tuff soil produces a white wine with almond, chamomile and white peach, which gently embeds the egg component of the frittata. Its creaminess does not interfere, it connects – between egg, asparagus and pecorino. For all those who prefer Venetian elegance to Marchigian down-to-earthness for a rustic spring dish.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
Light-footed and herbaceous: this Federspiel has just the right amount of pepper and green freshness to emphasize the asparagus aspect of the frittata. Its moderate acidity and lean body make it an uncomplicated everyday companion for this dish – ideal for a relaxed spring evening when the frittata is served straight from the pan to the table.
Müller-Thurgau Kabinett dry QbA (Franconia, Germany)
In a Bocksbeutel, on shell limestone soils: The Franconian Müller-Thurgau shows elderberry, nutmeg and a subtle herbal spiciness that communicates with the asparagus and keeps the spiciness of the pecorino in check. It is uncomplicated and accessible – a wine that needs no explanation and demands none.
Rosé de Provence AOC (Provence, France)
A dry Provence rosé is not a surprise with a frittata, but a tried and tested choice: fresh red berries, citrus, Provençal herbs and an elegant dryness that matches the rusticity of the dish like the evening atmosphere on the terrace. Served chilled, it is the ideal accompaniment for a long spring evening outdoors.
Vermentino di Gallura DOCG (Sardinia, Italy)
From the granite slopes of northern Sardinia comes a white wine that combines almond, citrus blossom and fennel with a distinctive bitter almond note – similar to Verdicchio, but warmer and more Mediterranean. It carries the saltiness of the pecorino well, and its slightly salty finish corresponds with the rustic spiciness of the frittata. For all those who like to think of the sea when eating asparagus.
You can find all other asparagus recipes and wine recommendations for the season on the asparagus and wine overview page.
The recipe:
Asparagus frittata with green asparagus and pecorino
Cooking utensils
- 1 Ovenproof frying pan (24-26 cm, preferably cast iron)
- 1 Mixing bowl
- 1 Käsereibe
- 1 Economy peeler
- 1 Backofengrill (Oberhitze)
Ingredients
- 400 g green asparagus
- 6 Eggs Size M
- 80 g Pecorino Romano Freshly grated
- 3 1 tbsp olive oil
- 1 Shallot finely diced
- 1 Garlic clove finely chopped
- Salt black pepper
- Fresh basil leaves to garnish
Preparation
PREPARATION:
- Preheat the oven grill to 220 °C.
- Peel the lower third of the green asparagus and cut off the woody ends.
- Cut the asparagus into pieces approx. 3 cm long, leaving the heads whole.
- Whisk the eggs in a bowl and stir in 60 g of pecorino.
- Season with salt and black pepper.
COOKING STEPS:
- Heat the olive oil in an ovenproof frying pan over a medium heat.
- Sauté the shallot and garlic until translucent.
- Add the asparagus pieces and sauté for 3-4 minutes, stirring occasionally.
- Lightly salt the asparagus.
- Pour the egg and pecorino mixture evenly over the asparagus.
- Cook over a medium heat for 4-5 minutes until the edges are firm but the center is still slightly runny.
- Place the pan in the oven under the grill.
- Bake for 2-3 minutes until the surface is golden brown and completely set.
DIRECTIONS:
- Serve the frittata directly in the pan – or turn out onto a board and cut into pieces.
- Sprinkle with the remaining pecorino.
- Sprinkle with fresh basil leaves and a thread of olive oil.
SUPPLEMENTS:
- Crispy ciabatta or focaccia
- Leaf salad with lemon dressing and cherry tomatoes
- Pickled artichokes as an antipasto
