Butternut Squash and Smoked Scamorza Frittata with Rosemary

La storia di questo piatto

Nasce nelle cucine contadine dell'Italia centrale, dove la zucca d'autunno e il latte delle malghe si incontrano senza fretta, come vecchi vicini di terra. È il piatto delle case dai camini accesi, dove il rosmarino cresce selvatico lungo i muri di pietra e ogni famiglia custodisce la propria variazione come un segreto tramandato.

Ingredienti

• 500 g Butternut squash
• 6 large Eggs
• 150 g Smoked scamorza
• 40 g Grated Parmigiano-Reggiano
• 2 sprigs Fresh rosemary
• 4 tablespoons Extra virgin olive oil
• 6 g Sea salt
• 1/2 teaspoon Black pepper
• 1 pinch Nutmeg

Preparazione

1. Preheat the oven to 200°C. Take the butternut squash and slice it into thin half-centimeter slices, removing the skin. Arrange them on a baking sheet, dress with two tablespoons of oil and a pinch of salt, then roast until tender with the edges beginning to turn golden. When a sweet, warm aroma fills the kitchen, you'll know it's ready to come out.
2. While the squash roasts, take a large bowl and whisk the eggs vigorously with a fork together with the Parmigiano, the remaining salt, black pepper, and nutmeg. Work with energy until the mixture becomes uniform and slightly foamy on the surface—this is the sign you've incorporated enough air for a fluffy, not flat frittata.
3. Remove the squash from the oven and let it cool for a minute so it doesn't immediately set the eggs when we combine them. Pour it into the bowl with the scamorza cut into small cubes and fold together gently, without crushing the squash too much: we want to find whole pieces in every bite and cheese that stretches beautifully.
4. Oil a baking dish with the remaining oil, then pour in the mixture and level the surface well with the back of a spoon. Strip the rosemary needles from the sprigs with your fingers and scatter them on top: the oven's heat will make them crispy and fill your home with an incredible aroma.
5. Bake at 180°C: the frittata needs time to set without drying out. You'll know it's ready when the top is golden, firm to the touch, and a skewer inserted in the center comes out clean; if the rosemary darkens too quickly, cover it with aluminum foil in the final minutes.
6. Once out of the oven, let the frittata rest before cutting: it will settle and won't fall apart under the knife. Use this moment to taste a warm piece from the center and adjust the seasoning if needed, seeking that perfect balance of sweet squash, smoky scamorza, and the herbal notes of rosemary that should come together in every bite.