Smoked Provola and Swiss Chard Frittata

La storia di questo piatto

In Italia, nelle cucine dove nulla dell'orto va perduto, le bietole umili di terra incontrano la provola che porta nelle vene il ricordo del fumo di legna. È un piatto contadino travestito da festa, nato dove il verde dei campi e il latte affumicato dei pascoli si stringono la mano nell'oro dell'uovo.

Ingredienti

• 600 g Swiss chard
• 6 large Eggs
• 150 g Smoked provola cheese
• 2 cloves Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 40 g Parmigiano-Reggiano, grated
• 6 g Sea salt
• 1 pinch Black pepper
• 1/2 whole Fresh red chili pepper

Preparazione

1. Come here, let's wash the Swiss chard thoroughly and remove the toughest stems, then tear them into large pieces with your hands or a knife. In a wide skillet, warm 2 tablespoons of oil over medium heat with the garlic cloves crushed and the chili pepper crumbled: when the garlic sizzles and perfumes the air without browning too much, it's time to add the greens. Toss in the chard still dripping wet, season with half the salt, and let it wilt, stirring occasionally: in about 8 minutes it becomes tender and a beautiful deep glossy green.
2. Drain the chard if too much liquid remains in the skillet, squeeze it gently with your hands without overdoing it, and let it cool for a few minutes: if you pour hot greens into the eggs, the whites will begin to set before their time and the frittata becomes rubbery and tough to eat. Meanwhile, crack the eggs into a bowl, beat them well with a fork, add the Parmigiano, pepper, and remaining salt: stir until the mixture is uniform and slightly foamy on the surface.
3. Fold the now lukewarm chard into the eggs, then cut the provola into small cubes with a knife and stir it gently into the mixture: cut this way, rather than grated, it forms little pockets of stringy cheese inside the frittata instead of disappearing into the egg. Warm the remaining 2 tablespoons of oil in a 24 cm nonstick skillet over medium-low heat until it's hot but not smoking, then pour in the mixture and level it with the back of a spoon.
4. Cook over low heat with the lid on: after 10 minutes the edges release cleanly from the pan and the surface looks dry, a sign that beneath a golden crust has formed—exactly what we want. Using an inverted plate, flip the frittata decisively and cook the other side uncovered for another 4-5 minutes: it's ready when this side is also golden and, when you pierce the center, no liquid egg runs out.
5. Let the frittata rest for 5 minutes off the heat before slicing: this way the provola strings settle and won't all tear away when you bring it to the table. Taste a small piece from the center: if it seems a touch shy on salt, a pinch sprinkled over the warm slice will wake it right up, and a drizzle of raw oil makes it glisten.