Frittata di alici – anchovy frittata
- Antipasto
- Easy
- 4
- 15 minutes
PT15M
Ingredients
Frittata di alici
- 8 eggs
- 80g of Pecorino Romano , grated
- 2 tbsp of flat-leaf parsley, finely chopped
- 1/4 tsp dried chilli flakes
- fine sea salt
- freshly ground black pepper
- 500g of fresh anchovies , cleaned, rinsed and patted dry
- 2 tbsp of extra virgin olive oil
Method
1
In a large bowl, beat the eggs with the grated pecorino, parsley, chilli, salt and pepper. Add the anchovies and stir to incorporate
2
In a large skillet, heat the oil over a medium-low flame. Once hot, add the egg mixture. Cook the frittata for 5 minutes, or until set enough to be able to flip it (I use a plate or a large lid to do so). Then, cook it for 5 more minutes on the other side.
3
Once done, remove it from the heat and transfer it to a plate
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Frittata di alici – anchovy frittata
