Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
Pancetta is a cured Italian bacon with a taste somewhere between regular
bacon and prosciutto. It can be eaten raw if desired because of the curing process. It has a delicious crisp taste when cooked, enhanced by the fresh parmigiano in this frittata. If you decide to double or triple the recipe, make each in these proportions.
[photo: Clifford A. Wright]
Yield: Makes 1 to 2 servings
Preparation Time: 8 minutes
1 tablespoon unsalted butter
One 2-ounce slice pancetta (about 1/4 inch thick), sliced into strips
3 large eggs, beaten well
1/3 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper to taste
1. Preheat the broiler.
2. In a medium-size nonstick skillet, melt the butter with the pancetta over medium heat until sizzling nicely, stirring occasionally, about 3 minutes. Push the strips of pancetta so they cover the bottom of skillet evenly, then slowly and carefully pour in the eggs. Sprinkle the cheese on top along with the parsley and pepper.
3. Remove from the heat immediately and place under the broiler until the top sets, about 2 minutes or less. You can keep the oven door open to do this. Remove from the broiler and slide the frittata onto a plate, flipping one half over the other.
Variation:
Note:
Posted: 12/13/2006