Le Ricette

Garda-style Meat Frittata

di Academia Barilla

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Le ricette
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PREPARATION TIME
40 min
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DIFFICULTY
Easy
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TYPE
Appetizer


Ingredients for 4 people


5 fresh eggs
1 large onion
5 1/4 ounces ground meat (pork
mixed
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


Ingredients


egg
ground beef
ground pork
ground veal
onion
pancetta

Preparation 30 minutes preparation + 10 minutes cooking

1
Boil celery rib in water for about 15 minutes. Heat a small amount of oil and butter in a pan over medium heat. Add thinly sliced onion and chopped celery and sauté for a couple of minutes.

2
Stir in diced pancetta, ground meat and season with salt and pepper to taste. Cook for at least 20 minutes, then set aside to cool slightly.

3
Beat the eggs with grated cheese and stir into the meat mixture. Heat a small amount of oil in a very hot pan (check temperature with a few drops of beaten egg) and add mixture.

4
Once the bottom of the frittata is cooked, flip and continue cooking the other side. Serve whole on a warm plate.


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