Simple frittata rognosa
Ristorante Le Vitel Étonné - Torino
Second dishes
The chef recipes
Ingredients
, apart from the eggs, vary from town to town: in the Langhe they often use salam d'la doja, preserved in lard, soft and not very compact, while in Canavese for example the version with salampatata is more common, which in turn, depending on the season, can be made with pork salami or blood sausage.
Preparation
Ingredients for 4 people
8 whole eggs, 200 g salami, salt and pepper to taste
Crumble the salami into a pan with a little butter, brown it, and let it cool. In a bowl, beat the eggs with a fork, adding salt and pepper (adjust the amount based on how flavorful the salami is). Pour the salami into the egg mixture and stir. Heat the pan and pour in the mixture, cover, and wait for it to set, moving the pan so it does not stick. When the surface is still slightly liquid, flip the frittata, brown for another 2 minutes, and turn off the heat. The frittata should remain soft and creamy on the inside.
