recipes

Mezzalune frittata

Serves:

2024-07-03

Ingredients

1 x 250g packet Mezzalune prosciutto crudo (Pagani)
8 Eggs, beaten (Coccodi)
60g grated Parmigiano (Zanetti)
2 tbsp chopped parsley and basil leaves
Salt and pepper to taste
1 x 250g tub ricotta (Hanini)
1 packet Serrano ham (Casademont)
1/2 packet frozen grilled aubergine, sliced (Orogel)
2 tbsp olive oil for cooking (Borges)
Handful rocket leaves for serving

Method

For this recipe you will need to line to cook the mezzalune for 4 minutes in boiling water, then drain and cool. Next, place the eggs into a large bowl and beat. Break in the ricotta and add in the Parmigiano, parsley and basil, mezzalune and the sliced grilled aubergine. Season well with salt and pepper and mix together well. Heat the oil in a large frying pan and tip in half of the mixture. Lay over the serrano ham and cover with the remaining mixture. Cook for 4-5 minutes to start cooking the frittata then transfer the pan to the oven or grill and continue to cook. This dish can be served either hot or cold. To serve, cover the top of the frittata with rocket leaves and cut into portions.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

Hanini
print
email
watch video
View Maltese Italian Trulli

Ingredients

 

 

Method

 

 

recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.