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 as individual portions if it is for a buffet or brunch.
If you choose individual portions, as in the photo, you can use cookie cutters of various sizes, whichever you prefer. I placed them in the non-stick pan, once hot, and poured the preparation into them, spreading it across 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 it is stiff enough, creating a strip 1.2 inches tall, so it can contain the entire 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 oz agretti
- 6 eggs
- 2 oz guanciale
- 1 oz grated pecorino romano
- 3 tablespoons extra virgin olive oil
Tools
- 11 Small pots
- Pan non-stick 8.5 inches diameter
- Bowl
- Hand whisk
How to prepare Frittata with agretti, guanciale, and pecorino
First, boil the agretti for a few minutes after thoroughly cleaning and washing them to remove any soil residue.
In a bowl, spacious enough to hold all ingredients, beat the eggs, continuing to do so while adding the grated pecorino romano.
Add a tablespoon of extra virgin olive oil to a non-stick pan, along with the diced guanciale, and let it brown until the fat becomes transparent. At this point, add the just-boiled agretti, and sauté them together with the guanciale.
Pour the sautéed agretti with guanciale into the bowl with the eggs, and mix to ensure the frittata is evenly flavored.
In the same browning pan, add the remaining oil, and when hot, pour in the entire mixture.
Lower the heat, cover with a lid, and let it cook gently to avoid burning.
As soon as it firms up, flip it using a flat plate, and leave it to cook for a few more minutes, just until fully cooked.
Serve your Frittata with agretti, guanciale, and pecorino just out of the pan
Advice and storage
You can also prepare the agretti frittata a few days in advance, storing it in the fridge inside an airtight container, preferably made of glass or ceramic.
You can later reheat it in the microwave, the ideal method to prevent it from drying out.
