Frittata with Fresh Ricotta and Anchovy
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

I like to use lots of anchovy in this frittata but I've cut the amount I normally use by half.  The mild, somewhat bland flavor of ricotta cheese goes well with the anchovy.  Remember that even after washing the salt off the anchovies they will still be salty enough.  If you decide to double or triple the recipe, make them in these proportions.

[photo: Clifford A. Wright]

Yield: Makes 1 to 2 servings
Preparation Time: 5 minutes

1/4 pound ricotta cheese, preferably fresh

6 salted anchovy fillets, rinsed

Freshly ground black pepper to taste

3 large eggs, beaten

1 1/2 teaspoons unsalted butter

1 tablespoon extra-virgin olive oil

1 large garlic clove, crushed

1. Preheat the broiler.

2. In a bowl, mash the ricotta cheese, anchovies, and pepper together.  In a cast-iron skillet, melt the butter with the olive oil and garlic over high heat until it begins to turn light brown.  Remove and discard the garlic.

3. Pour in the beaten eggs and sprinkle the ricotta and anchovy mixture on top.  Remove the pan from the heat and place under the broiler until the top sets, about 2 minutes.  Serve immediately.

Variation: 

Note: 

Posted: 12/13/2006

Referenced Recipes:

Ricotta - Homemade