Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 8, 2023
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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



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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© 1999-2023 Clifford A. Wright