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9
March
Salami, Pesto and Ricotta Frittata
Salami, Pesto and Ricotta Frittata
Serves | 2-4 |
From book | A Good Egg by Genevieve Taylor |
Ingredients
- 1 clove Garlic (crushed)
Pesto
- Large bunch of fresh Basil
- 3-4 tablespoons Olive Oil
- 3 tablespoons Pine Nuts
- 1 clove Garlic
- 15g Grated Parmesan
- Squeeze lemon juice
- Salt and Pepper
Frittata
- 1 tablespoon Olive Oil
- 1 Small Onion (finely sliced)
- handful Frozen Peas
- 6 Free-range Eggs (lightly beaten and seasoned)
- 6 Slices Salami
- 6 teaspoons Ricotta
- 6 teaspoons Pesto
Directions
1. | Roughly tear up the basil and add to a food processor along with the oil. Process until you have a rough paste. |
2. | Dry fry the pine nuts in a small pan until they have toasted a nutty golden brown, then tip into the processor along with the garlic and parmesan and whizz together. |
3. | Finally season to taste with a little lemon juice, salt and freshly ground black pepper |
4. | In a small frying pan, heat the oil and fry the onion over a low heat for 10 minutes until softened and lightly caramelized. |
5. | Add the garlic and the peas and fry for a further couple of minutes |
6. | Pour in the seasoned egg and stir gently until it just begins to thicken and set. |
7. | Fold each slice of slami into quarters and tuck gently into and under the surface of the frittata |
8. | Then dot over spoonfuls of ricotta and pesto, also pushing it under a little here and there |
9. | Allow the frittata to cook gently over a low heat until it is set two-thirds of the way through, then slide the pan under a hot grill for a few minutes to finish cooking the surface |