1/3 cup pine nuts
1 tbsp olive oil
1 sprig rosemary
1 dried red chile
1/3 cup red onion, diced
1/3 cup raisins or currants
1/4 cup balsamic vinegar
2 tbsp fresh flat leaf parsley
red chile flakes
salt and pepper to taste
3 large chard leaves
1 tbsp olive oil
2 sprigs fresh thyme
1/8 cup red onion, diced
4 extra large eggs
1/4 cup creme fraiche
1/4 cup cream
First, make the relish. Using a small skillet on the stove top, lightly toast the pine nuts until they start smelling very nutty. They show golden spots on them when done; remove from heat and set aside.
Heat the olive oil in another small skillet and add the rosemary and chile until they start to sizzle. To the oil, add the diced onion, raisins and a pinch of salt; reduce the heat to low. Slowly cook, stirring occasionally, until the onions have softened. Remove from the skillet, discard the chile and rosemary, and set aside.
Using the same skillet, add the balsamic vinegar and heat over medium low until the vinegar reduces to about 1 tablespoon and becomes syrupy. Add this to the onion mixture, and stir to combine. Then, mix in the pine nuts, parsley and a pinch of red chile flakes. Season to taste. Set aside for the flavors to meld.
To make the frittata, lightly grease two mini cocottes and preheat the oven to 350 degrees F.
Remove the thicker stems from the chard and tear the leaves into small pieces. Chop the stems into half moons (like you would celery). Heat a small skillet with olive oil and the thyme leaves. When hot, add the chopped chard stems and red onion. Reduce the heat to low and cook until the onion softens. Add the chard leaves and cook until they wilt. Divide between the cocottes.
Whisk the eggs, creme fraiche, cream and a grind or two of black pepper in a medium sized bowl until combined. Pour this mixture over the chard in the cocottes, filling each about 3/4 full. Garnish with a bit of chive if desired.
Bake for 15 minutes or until the mixture sets and puffs up. Then, switch to the broiler and cook 1 to 2 minutes or until the top is nicely browned.
Top with the pine nut relish, and serve immediately (they will quickly deflate).
Photo and recipe courtesy of Lara Ferroni