Sage frittata and fried sopressa panini

AT A GLANCE

  • Serves 4 people

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

  • 2 tbsp olive oil
  • 16 large slices spicy sopressa
  • 1 leek, halved lengthways and thinly sliced
  • 2 garlic cloves, finely grated
  • 10 eggs
  • 2 tbsp finely chopped sage
  • ⅓ cup (20gm) finely grated parmesan
  • 4 ciabatta rolls, halved and toasted
  • Aïoli, rocket and pickled green chillies, to serve
01   Preheat oven to 160°C. Heat oil in a large ovenproof frying pan over medium-high heat, add sopressa and fry, turning occasionally, until crisp (1-2 minutes). Drain on paper towels.
02   Reduce heat to medium, add leek and garlic, season to taste, and fry until translucent (3-4 minutes). Meanwhile, whisk eggs, sage and parmesan in a bowl and season to taste. Pour into pan and cook without stirring until starting to set around edges (2-3 minutes). Transfer pan to oven and bake until set (2-3 minutes). Cool briefly, invert or slide onto a board and cut into 8 wedges.
03   Spread ciabatta bases with aïoli, top with frittata, sopressa, and rocket, season to taste, and sandwich with ciabatta tops. Serve with pickled chillies.

Topics:

FAST, SPRING, PARMESAN, EGGS, MAIN

Recipe:

MAX ADEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2017

Oct 2017

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