Pine Nut & Endive Frittata With Crackling
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Pine Nut & Endive Frittata With Crackling
  Nuts  
Last updated 6/12/2012 1:18:01 AM. Recipe ID 48659. Report a problem with this recipe.
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      Title: Pine nut & endive frittata with crackling
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        1 lb duck skin or duck bacon, cut
  :          into -- 1-inch to 1/4 -inch
      1/2 md red onion, -- thinly sliced
      1/2 c  pine nuts
        2    Belgian endives, -- sliced
  :          into 1/2-inch rounds
        8    eggs, -- beaten
      1/4 c  Pecorino cheese
  :          Salt and pepper to taste
  
  Preheat oven to 375 degrees.
  
  In an 8-inch non-stick saut_ pan, render duck skin or bacon over
  medium heat to crisp cracklings. Remove and set aside on paper towels
  and pour off all but 1 tablespoon of duck fat. Add onion and cook
  until softened (about 8 to 10 minutes). Add pine nuts and endives and
  cook 2 minutes until endives have softened. Add eggs and cheese and
  season with salt and pepper and stir well with pine nut mixture.
  Allow eggs to set on bottom by cooking without stirring 2 minutes and
  place in oven. Cook 8 to 9 minutes, or until eggs have set but are
  not dried out. Remove from oven, flip out onto plate and allow to
  cool.
  
  To serve plain, slice into wedges like a pie and serve, sprinkling
  over pine nuts and cracklings or use as contorno for stuffed duck
  neck dish.
  
  Yield: 4 servings
  
  




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Recipe ID 48659 (Apr 03, 2005)

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