Frittata affogata: Difference between revisions
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| 1 [[Carrot|carrot]], finely chopped | | 1 [[Carrot|carrot]], finely chopped | ||
| [[Garlic]] to taste, finely chopped | | [[Garlic]] to taste, finely chopped | ||
| 6 ripe [[Plum tomatoes|plum tomatoes]], skinned, seeded and chopped (use | | 6 ripe [[Plum tomatoes|plum tomatoes]], skinned, seeded and chopped (use canned if fresh are not available) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Grate some [[Parmesan cheese]] over the top and serve with a [[Crunchy salad|crunchy salad]] and some [[Bread|bread]]. | |||
===Chef's notes=== | ===Chef's notes=== | ||
If you do not have the confidence to slide the [[Omelette|omelette]] in and out of the pan, you can [[Cheat|cheat]]. When the underside is done, cook the top under a hot [[Grill|grill]]. | If you do not have the confidence to slide the [[Omelette|omelette]] in and out of the pan, you can [[Cheat|cheat]]. When the underside is done, cook the top under a hot [[Grill|grill]]. |
Revision as of 12:26, 9 July 2016
Frittata affogata | |
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Servings: | Serves 4 |
Ready in: | 1 hour 15 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 20th January 2013 |
Literally meaning 'drowned omelette' this recipe comes from the Arezzo area of Tuscany.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 5 eggs
- 1 teaspoon plain flour
- 2 tablespoons dried breadcrumbs
- Seasoning
- Olive oil
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 1 carrot, finely chopped
- Garlic to taste, finely chopped
- 6 ripe plum tomatoes, skinned, seeded and chopped (use canned if fresh are not available)
Method
- Beat the eggs in a bowl with the flour, breadcrumbs and seasoning.
- Heat some oil in a large frying pan until hot, the add the egg mixture.
- When the underside is cooked, slide it onto a plate and the back into the pan on the other side and cook until golden.
- Leave until it is totally cold.
- Meanwhile, fry the onion, celery and carrot until the onion is soft, then add the garlic and tomatoes.
- Season, mix well and simmer until you have a smooth, rich sauce - about 20 minutes.
- Cut the omelette into strips, add to the sauce and heat through for 5 minutes.
- Serve, sprinkled with the Parmesan cheese.
Serving suggestions
Grate some Parmesan cheese over the top and serve with a crunchy salad and some bread.
Chef's notes
If you do not have the confidence to slide the omelette in and out of the pan, you can cheat. When the underside is done, cook the top under a hot grill.
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