The Frittata with agretti, guanciale, and pecorino is soft, flavorful, and very easy to prepare. You can serve it hot, as a second course, or at room temperature, perhaps in single portions if it’s a buffet or brunch.
If you choose single portions, as in the photo, you can use pastry rings of various sizes, whichever you prefer. I’ve placed them in a non-stick pan, once hot, and poured the mixture into them, distributing it into the 4 molds.
You can create homemade molds if you don’t have steel ones: Take a sheet of aluminum foil, fold it over itself several times until you get a consistent rigidity, and a strip 1.18 inches high (3 cm), so it can contain all the frittata mixture with agretti. Close it into a ring, stapling it with a stapler.
If you like agretti or frittatas in general, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 7.05 oz agretti
- 6 eggs
- 2.12 oz guanciale
- 1.06 oz grated Pecorino Romano
- 3 tbsp extra virgin olive oil
Tools
- 11 Small pots
- Pan non-stick 8.66 inches diameter
- Bowl
- Whisks
How to prepare Frittata with Agretti, Guanciale, and Pecorino
First of all, boil the agretti for a few minutes after cleaning and washing them well to remove any dirt residues.
In a bowl, large enough to contain all the ingredients, beat the eggs and continue doing so, adding the grated Pecorino Romano.
Put a tablespoon of extra virgin olive oil in a non-stick pan with the diced guanciale and sauté until the fat becomes transparent. At this point, add the freshly boiled agretti and toss them with the guanciale.
Pour into the bowl with the eggs, the agretti sautéed with guanciale, and mix so that the frittata is evenly flavored.
In the same pan used for sautéing, add the rest of the oil, and when it’s hot, pour in the entire mixture.
Lower the heat, put a lid on, and let it cook gently so as not to burn it.
As soon as it is firm, flip it using a flat plate and let it cook for a few more minutes until fully cooked.
Serve your Frittata with Agretti, Guanciale, and Pecorino, just out of the pan
Tips and Storage
You can also prepare the agretti frittata a few days in advance, keeping it in the refrigerator in an airtight container, preferably glass or ceramic.
You can later reheat it in the microwave, which is the ideal method to prevent it from drying out.
You can later reheat it in the microwave, which is the ideal method to prevent it from drying out.
