Sage frittata and fried sopressa panini
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.