Sage frit­tata and fried so­pressa panini

Gourmet Traveller (Australia) - - Quick Meals -


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

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.

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