The baked ricotta and salami frittata is a simple main course but full of flavor, perfect for anyone who loves the authentic flavors of Italian tradition. Soft on the inside and slightly golden on the surface, this frittata pairs the delicate creaminess of ricotta with the pronounced, savory taste of salami, creating an irresistible harmony that captivates at the first bite.
Ideal for a quick dinner, a family lunch, or even served in cubes during an aperitif or buffet, the oven-baked frittata has the great advantage of being practical and lighter than the pan version, as it doesn’t need flipping and requires less fat for cooking. In addition, baking yields an even and well-set texture while keeping the interior soft and creamy thanks to the ricotta.
This recipe is also perfect for using ingredients you often already have in the fridge, turning them into a tasty and complete dish. Just a few fresh eggs, good-quality ricotta and some diced salami are enough to bring a rustic, fragrant and incredibly appetizing preparation to the table. A versatile solution that can be enjoyed hot or at room temperature, and easily adapted to many personalized variations.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 1 cup ricotta
- 3 tbsp + 1 tsp milk
- 3 tbsp grated Parmesan
- 3 oz Neapolitan salami, diced
- to taste salt
- to taste black pepper (ground)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Baking pan 8.7-9.4 in diameter (22-24 cm)
- Parchment paper
Steps
To prepare the baked ricotta and salami frittata, start by cutting the salami into small dice and draining the ricotta well if it is too wet.
Then transfer the ricotta to a bowl and work it with a whisk or a fork to make it creamier in texture.
At this point crack the eggs into the same bowl as the ricotta, add the milk, and begin to whisk to beat the eggs while incorporating the ricotta.
Continue by adding the remaining ingredients: grated cheese, salt, pepper and the salami. Give one last stir to combine everything.
Take a baking pan (I used the one for pastiera) and line it with parchment paper. Pour the egg mixture into the pan and bake.
Bake your ricotta and salami frittata in a conventional oven preheated to 356°F for 25-30 minutes or until the surface is golden and the center is well set.
Once cooked, let it cool slightly before slicing so it keeps all its softness. You can serve it hot, warm or at room temperature, perhaps accompanied by a fresh salad or some crusty bread 😉.
Storage
Let the frittata cool completely, place it in an airtight container and store it in the refrigerator for up to 2 days.
FAQ (Questions & Answers)
Can I use any kind of ricotta?
Yes, but keep in mind that cow’s milk ricotta is lighter and more delicate, while sheep’s milk ricotta is more flavorful and firmer.
What type of salami is most suitable?
Neapolitan and Milano salami both work well.
Avoid very fresh or very oily salamis as they could make the frittata heavy.Can I substitute the salami?
Of course! You can use cooked ham, speck, pancetta, or vegetables of your choice for a vegetarian version.
Can the frittata be made in a pan instead of the oven?
Yes, cook it over low heat with a lid, turning it halfway through cooking.
However, the oven ensures more even cooking and a softer texture.How can I tell if it’s cooked?
The surface should be golden and the center firm. You can also do the toothpick test: if it comes out dry, it’s ready.
Why did my frittata turn out too wet?
Possible causes: ricotta not drained, too many eggs, cooking time too short or oven not hot enough.
