Prepare Artichoke Frittata at least once in your life, for a spring picnic, for a holiday buffet, for a trip out of town and treat yourself to a heavenly moment with your loved ones.
SERVINGS:6
INGREDIENTS:
- 6 artichokes
- 3 eggs
- 4 medium-size rolls (with crust removed)
- 3 tbsp chopped parsley
- 3 tbsp capers
- 1 cup Pecorino Romano cheese
- extra virgin olive oil to taste
- 1/4 cups breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1 garlic clove
DIRECTIONS:
Clean the artichokes and cut them into small pieces.
Brown them over low heat in a pan with 3 tablespoons of oil and 1 clove of garlic cut in half, with a lid.
Let the artichokes cool (remove the garlic) and pour them into a bowl.
Remove the crusts from the rolls and soften them in 2 cups of water.
Squeeze them and add them to the artichokes.
Add the chopped parsley, capers, grated Pecorino cheese, eggs, salt to taste, and mix well with a fork.
Take a baking pan, sprinkle the bottom with a little oil and pour the mixture, leveling it.
Mix breadcrumbs and 1/4 cup of grated Pecorino and sprinkle the surface.
Add a drizzle of oil and bake in a preheated oven at 400 F for about 30 minutes, or until the frittata is golden brown and cooked through.
Cut into squares and serve at the table.
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