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Ingredients for 4 people
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- 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
Le Ricette
Anchovy Frittata
di Academia Barilla
PREPARATION TIME
20 min
20 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
ITALIAN REGION
Abruzzo
Abruzzo
Tags
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
Ingredients
Preparation 10 minutes preparation + 10 minutes cooking
Clean, wash and bone anchovies.
Crush them in a mortar or mince with a knife.
Heat oil in a pan over medium heat and sauté peeled garlic until golden.
Remove it and add anchovies, chopped parsley and tomatoes.
Season with a bit of salt and chili powder and cook for 15 minutes.
Pour sauce in a bowl and set aside to cool. With a fork, beat eggs and season with a pinch of salt. Combine with the prepared sauce.
Heat a drizzle of oil in a pan over medium heat and sauté prepared mixture.
Stir for a few seconds and brown frittata on one side. Flip it over on a big round plate.
Heat remaining oil and cook frittata on the other side for 5 more minutes.
Slide frittata on to a platter and serve immediatel.y
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