Pine Nut And Endive Fritatta With Crackling

O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Belgian	Import, New, Text	1	Servings

INGREDIENTS

1	lb	Duck skin or duck bacon, cut
		in 1 x 1/4"
1/2		Red onion, thinly sliced
1/2	c	Pine nuts
2		Belgian endives, sliced in
		1/2" rounds
8		Eggs, beaten
1/4	c	Pecorino cheese
		Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375 degrees.  In an 8-inch non-stick saute 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 Posted to MC-Recipe
Digest V1 #366  Recipe by: Molto Mario  From: "suechef@sover.net"
<suechef@sover.net>  Date: Sat, 4 Jan 1997 15:07:48 -0500 (EST)

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1026 Calories From Fat: 729 Total Fat: 84.2g Cholesterol: 1488mg Sodium: 569.4mg Potassium: 955mg Carbohydrates: 11.7g Fiber: 2.5g Sugar: 3.9g Protein: 59.5g