My mamma: the queen of all frittatas!
You should have watched her: in a blink she would skillfully flip it in the pan like a juggler would do and without fail..her frittata always turned out perfectly round, soft and super tasty.
Now that I am a mamma myself I make frittata too: a last minute straightforward dish and the whole family loves it.
I usually like to add lots of vegetables to it but today let me give you my mum's recipe for leek frittata. The last one I made was particularly tasty as I added two of my favourite Italian foods: Prosciutto di San Daniele and Grana Padano two jewels of the Italian cuisine.
Prosciutto di San Daniele dry cured ham made only with selected thighs from Italian pigs and sea salt, is something I grew up with as their main factory is only 30 minutes away from my home town; this ham will simply melt in your mouth.. wrap it around a crunchy breadstick (grissino) or have it with some rustic bread and enjoy the experience.. Mmm...
Grana Padano cheese is another top quality ingredient that can never be missed on the Italian table; made from raw cow̕s milk it has a typical granular texture and an exceptionally delicious taste; grate it on top of your pasta, risottos or soups and use it on several other dishes. I use the rind in my soups too as a stock (infact it is much better than a stock cube). You can also enjoy it on its own.
Both products carry the Protected Designation of Origin logo (PDO) which means that they respect the strict Production Specifications defined by the European Union. This EU Designation is reserved for products that come from a strictly defined geographical area and that are produced using precise processing techniques. This guarantees high quality, authenticity and traceability by ensuring certain production specifications.
Both Prosciutto di San Daniele and Grana Padano cheese are protected by their own/individual Protection Consortiums which control each step of the production and help promote and protect them.
Last summer I visited one of the factories in San Daniele, you can read about how Prosciutto di San Daniele is produced here.
This frittata is going to be even easier to prepare as it is cooked in the oven so you won't need to master the skill of flipping it in the pan...which can be tricky.
This frittata serves 4.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Cut the leeks remove the thicker leaves, chop them with a knife and wash them well under the tap.
Cook the leeks in a pan with 2 tbsp of olive oil; add salt and pepper and cook until soft.
In a bowl whip the eggs with a fork, add salt and pepper, the milk and whisk a little more.
Cut the Prosciutto di San Daniele into strips and add it to the bowl with the eggs with the grated Grana Padano.
Finally add the leeks and mix well. Pour the mixture onto a well greased round baking tin.
Bake at 180C or 350F for 25 minutes or until golden.
This post is in collaboration with the Consortiums of Grana Padano and Prosciutto di San Daniele