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Anchovy Frittata

di Academia Barilla

Anchovy Frittata
PREPARATION TIME
20 minutes

DIFFICULTY
Easy

TYPE
Main course

ITALIAN REGION
Abruzzo




Ingredients for 4 people


10 very fresh eggs
6 salt-packed anchovies

rinsed and crushed in a mortar
1 bunch parsley

crushed with the anchovies
2 tablespoons oil
1 clove garlic

crushed
7 ounces crushed
canned tomatoes
Chili powder to taste
Salt to taste




Preparation 10 minutes preparation + 10 minutes cooking
1. Clean, wash and bone anchovies

2. Crush them in a mortar or mince with a knife

3. Heat oil in a pan over medium heat and sauté peeled garlic until golden

4. Remove it and add anchovies, chopped parsley and tomatoes

5. Season with a bit of salt and chili powder and cook for 15 minutes

6. Pour sauce in a bowl and set aside to cool

7. With a fork, beat eggs and season with a pinch of salt

8. Combine with the prepared sauce

9. Heat a drizzle of oil in a pan over medium heat and sauté prepared mixture

10. Stir for a few seconds and brown frittata on one side

11. Flip it over on a big round plate

12. Heat remaining oil and cook frittata on the other side for 5 more minutes

13. Slide frittata on to a platter and serve immediatel