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.
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.
Ingredients
Method
1.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.
2.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.
3.Spread ciabatta bases with aïoli, top with frittata, sopressa, and rocket, season to taste, and sandwich with ciabatta tops. Serve with pickled chillies.
Ben Dearnley
