Recipe: Frittata Filled with Ricotta and Parmesan
Italian cuisine is, above all, regional cuisine. The new cookbook Recipes from Rome contains a collection of dishes from one of the most beautiful and delicious cities in the world. The editorial favorite is the pasta with ‘raw sauce’ from Rome, but this Frittata Romana is irresistible too.
We often eat this frittata as an impressive breakfast or quick lunch, with a few slices of seasoned tomato and a sprig of parsley or basil. Soft herbs or leftover grilled courgette salad, oven-roasted tomatoes, or cooked peas or spinach are perfect mixed into the ricotta, creating a light, airy filling in the omelet.
The quantities are based on 2 Frittate (serves 4 as antipasti)
How to make frittata filled with ricotta and Parmesan
- Heat the oven to 180 °C (gas mark 6) and start by making the base of the frittata. Melt half the butter in a special omelet pan or a 15–20 cm non-stick frying pan over medium heat until foaming.
- Beat two of the eggs in a bowl with 1 tablespoon of the Parmesan and a pinch of pepper and salt. Pour the egg into the pan and cook the omelet until just set; only a very small amount of liquid egg should remain visible.
- While the frittata is in the pan, stir all the filling ingredients together in a bowl. Spread half the filling down the middle of the frittata and fold it in half with a spatula to form a half-moon and enclose the filling.
- Now place the omelet on a heatproof plate and put it in the oven for about 5 minutes, or until the egg is completely set.
- Meanwhile, make the next frittata in the same way using the remaining ingredients.
- Carefully slide the omelets off the plates (be careful, the plates are hot!) and cut them into pieces.
Tip:
For a more substantial meal, serve it with a (pasta) salad and/or crusty bread.
Title: Recipes from Rome
Authors: Katie and Giancarlo Caldesi
Price: €25,99
Publisher: Kosmos Uitgevers
(publication date 21 May 2024)
Read also:
- Recipe for the most delicious Bolognese sauce
- 10 tips for the best pasta
- Olive all’ascolana are the most delicious olives in the world (with recipe and wine tip)
