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Garda-style Meat Frittata

di Academia Barilla

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Garda-style Meat Frittata
40 minutes



Ingredients for 4 people

5 fresh eggs
1 large onion
5 1/4 ounces ground meat (pork
or beef
veal and salami)
1 rib celery
3 1/2 ounces pancetta
2 tablespoons extra virgin olive oil
1 1/2 tablespoons butter
3/4 cup Parmigiano Reggiano cheese grated
Salt and pepper to taste

Preparation 30 minutes preparation + 10 minutes cooking
1. Boil celery rib in water for about 15 minutes

2. Heat a small amount of oil and butter in a pan over medium heat

3. Add thinly sliced onion and chopped celery and sauté for a couple of minutes

4. Stir in diced pancetta, ground meat and season with salt and pepper to taste

5. Cook for at least 20 minutes, then set aside to cool slightly

6. Beat the eggs with grated cheese and stir into the meat mixture

7. Heat a small amount of oil in a very hot pan (check temperature with a few drops of beaten egg) and add mixture

8. Once the bottom of the frittata is cooked, flip and continue cooking the other side

9. Serve whole on a warm plate