Frittata rognosa

Finely chop the parsley, hop shoots, and garlic; sauté over low heat for five minutes in two tablespoons of oil.

Allow to cool and add the chopped roast and cooked salami, grated Parmesan cheese, eggs, salt, and pepper. Mix well and pour the mixture into the hot oil in a pan.

Cook over low heat for about ten minutes, turning halfway through cooking. Serve the frittata hot.

In many homes in the Langhe region, frittata rognosa was traditionally prepared the day after festive meals, using leftover meats, including boiled ones, and enriching them with cooked salami and whatever vegetables were available at home.