Frittata of cardoon and prosciutto

Frittata of cardoon and prosciutto

Frittata di cardi e prosciutto

By
From
The Collection
Serves
4-5
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g cardoons
salt
pepper
6 tablespoons olive oil
10 eggs, beaten
60g pecorino cheese, grated
150g prosciutto, cut into thin slices, then rolled and cut into small strips
1 small chilli, finely chopped
bunch parsley, coarsely chopped

Method

  1. Cut the cardoons into 1cm thick slices. Blanch these in boiling salted water for 10 minutes. Drain well. This can be done in advance.
  2. When ready to cook, put the olive oil in a big frying pan, add the cardoons and warm them up over a gentle heat by stirring them from time to time.
  3. Meanwhile, season the eggs with salt and pepper to taste. Add the grated cheese to the seasoned eggs, along with the prosciutto, chilli and parsley. Mix together well and add to the pan with the cardoons. Proceed to make an Italian omelette, which is cooked to golden and set on both sides.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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