In our countryside, ricotta frittata was considered a “leftovers dish”: fresh ricotta left over from milk processing was used, with soppressata or sausage added to give farm workers energy. In the past, it was prepared for long journeys because the cured meat made it more flavourful and helped it keep longer.
Ingredients
Tools
Steps
Open the container of ricotta, add a little salt, and leave it to drain for 2–3 days so the whey can run off. Continue once the ricotta is firm enough.
Cut the ricotta into slices about 2 cm thick and fry them in olive oil, carefully turning them to brown both sides.
Meanwhile, beat the eggs in a bowl, add the sausage or soppressata cut into small pieces, and add cheese to taste.
Pour the well-beaten egg mixture evenly over the ricotta slices.
Cook thoroughly on one side and then the other, using a lid to help turn the frittata.
Once cooked, place it first on paper towels to drain, then transfer it to a serving plate.
(Recipe by Antonietta Mazzeo)
Varied doses for servings