(Ita) Ricetta: Frittata di verdure e basilico cannella

February 17, 2013

Basilico cannellaAlcune settimane fa ho preparato una frittata a base di verdure, pancetta e il resistentissimo basilico cannella seminato l'anno scorso. Questa varietà di basilico non manca mai dal mio erbario, e in questo inverno particolarmente mite è rimasto vivo e limitatamente produttivo fino a Febbraio.


Frittata di verdure e basilico cannella

Frittata di verdure e basilico cannella


Ingredienti
4 uova
100ml latte
50g farina 00
2 carote
1 cipolla
2 foglie verza
130g pancetta
1 mazzetto di senape indiana
1 mazzetto di basilico cannella

Preparazione
Tagliare la cipolla e le carote a fette sottili, la verza a striscioline. Soffriggere in una padella molto larga con due cucchiai di olio d'oliva per 10 minuti, quindi unire la senape indiana tagliata a strisce. Coprire con due bicchieri d'acqua e lasciare cuocere a fiamma media per 20 minuti, finché il brodo di cottura non evapora e le verdure sono ben tenere. Togliere dalla padella, unire il basilico tritato e tenere da parte.
Saltare la pancetta nella stessa padella finché non cambia colore. Tenere da parte.
Sbattere le uova con il latte e la farina. Versare dell'olio nella padella, quindi il composto di uova. Fare rapprendere a fiamma alta per due minuti, quindi abbassare la fiamma e disporre sul composto ancora morbido tutte le verdure e la pancetta cotti in precedenza.
Coprire e cuocere a fiamma bassa per 20-30 minuti, finché la frittata non è completamente rappresa.
Non girare, ma far scivolare su un piatto di portata e servire.



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