Ingredients: Per 4 servings
- 5 eggs, fresh
- 1 onion
- 5 oz ground meat, (pork, mixed, or beef, veal and salame)
- 1 stalk celery
- 3 ½ oz smoked pancetta (or bacon)
- 2 tablespoons extra virgin olive oil
- ¾ oz butter
- 2 ½ oz grated Parmigiano Reggiano cheese
- salt and pepper to taste
Boil the celery for about 15 minutes. Then remove and chop finely.
Add a drop of oil and the butter to a pan and place it over medium heat. Add finely chopped onion and celery.
Then add the smoked pancetta cut into small pieces and adjust the salt and pepper.
Add the ground meat and cook everything for at least 20 minutes.
Beat the eggs with the grated cheese until well mixed. Then stir eggs into the previously cooked meat.
Poor the mixture into a very hot, well greased frying pan. Once the bottom part of the frittata is cooked, flip and cook the other side. Serve on hot plates.
Frittata rognosa gets its name from its wrinkled appearance (rugoso in Italian). It is a very old recipe from the Veneto region and even appears in the books of Cristoforo da Messisbugo, an Italian chef from the 16th century.
In general, frittatas have been made in northern part of the Mediterranean since ancient times. Eggs are used to bind ingredients throughout the world, however in France, Italy and Spain there are various types of frittatas.
The way this simple and versatile recipe is prepared has evolved over time. In the past, expert cooks suggested that you cook a frittata on only one side, without flipping it. These are, for example, the instructions that were given by Maestro Martino in his book Libro de arte coquinaria, published in the 15th century and by Pellegrino Artusi in his book La scienza in cucina e l’arte di cucinar bene.
Nowadays, the most wide-spread preparation for the classic Italian frittata has you flip the eggs and cook the frittata on both sides.
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