Frittata di alici – anchovy frittata

15 minutes


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


In a large bowl, beat the eggs with the grated pecorino, parsley, chilli, salt and pepper. Add the anchovies and stir to incorporate
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.
Once done, remove it from the heat and transfer it to a plate