Frittata rognosa
Instructions
Mince the cooked salami and roast veal meat with the Crescent.
In a bowl, beat with the whisk the whole eggs, then add the chopped salami and roast the grated Parmesan cheese and the salt.
Mix well and pour this mixture into a skillet with olive oil already boiling: Cook for 10 minutes, shaking the frittata rognosa vigorously every once in a while to prevent attacks and drawing it halfway through the cooking and help you with the lid of a pot.
Before serving hot, pass on absorbent paper to remove any grease.
Once the frittata of the leftovers of roast and boiled: the meat remains (some cropping a little fat and a little ugly, unpleasant, rognos in the local dialect) was drizzled with a few slices of cooked salami and dinner on Monday, was ready.
Suggested wine: Dolcetto di Diano d'Alba.
Ingredients and dosing for 6 persons
- 6 eggs
- 200 g of cooked salami
- 200 g of veal roast (even the day before)
- 1 handful of grated parmesan cheese
- Salt
- For frying:
- Olive oil extra virgin