Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, scamorza, pancetta and asparagus frittata, with crispy potatoes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Beat the eggs & parmigiano reggiano in a bowl. Pour a little amount on a lightly oiled crepe skillet or any medium sized saucepan. Make it as thin as you can.
Scamorza, pancetta and asparagus frittata, with crispy potatoes is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Scamorza, pancetta and asparagus frittata, with crispy potatoes is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have scamorza, pancetta and asparagus frittata, with crispy potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Scamorza, pancetta and asparagus frittata, with crispy potatoes:
- Make ready 5 eggs
- Prepare Few asparagus tips
- Make ready 150 g pancetta
- Make ready 50 g scamorza
- Take Olive oil
- Take For the potatoes:
- Prepare Enough potatoes for everyone
- Get Olive oil
- Take Salt
- Make ready Oregano
Drain the pancetta on paper towels and set aside. Bring the water to a boil and add one teaspoon of salt. Cook the beans uncovered until al dente, just tender; they should retain their crunch. Arrange the vegetables in an even layer in the prepared pan.
Steps to make Scamorza, pancetta and asparagus frittata, with crispy potatoes:
- Peel and chop potatoes, dry well, drizzle with olive oil, sprinkle with salt and oregano, pop in the oven at 200, will take about 45 mins to cook, shake a few times during cooking. Meanwhile… Prep the cheese, asparagus and pancetta
- When potatoes are nearly done, fry pancetta in oil for 2 mins, add asparagus and cook for another 3-4 mins
- Beat the eggs. Add to the pan, add the cheese. Give a little mix. Cook on medium low for about 4-5 mins. Leaving potatoes in the oven, turn on the grill and finish frittata under the hot grill
- Should look something like this :)
- Serve and enjoy all the yummy cheese!
Season the potato mixture with salt and pepper, to taste. I opted to cut the potatoes up, put them in a large bowl, coat them in olive oil, season with salt, pepper, italian seasoning, garlic salt, and cayan pepper, roll them around a bit to coat and THEN cook them. TV chef Rachael Ray wraps bundles of the stalks with center cut bacon or pancetta. Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Make the leek mixture, and cook the potatoes a day ahead.
So that’s going to wrap it up for this special food scamorza, pancetta and asparagus frittata, with crispy potatoes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
