Frittata all’amatriciana
La frittata all’amatriciana è una variante molto gustosa della semplice frittata. La preparazione prevede l’utilizzo di uova (ovviamente) guanciale a dadini, patate, cipolle, pomodoro e pecorino romano. La frittata all’amatriciana può rappresentare un piatto completo oppure essere gustata dentro un panino in una pausa pranzo. Buona anche fredda.
- Facile???
- Preparazione 20′
- Cottura 35′
Ingredienti per 4 persone:
- 4patate
- 2cipolle
- 8uova
- 120 g diguanciale a dadini
- 4 cucchiai dipecorino romano stagionato grattugiato
- 12 pomodorini ciliegia
- Olioextravergine di oliva
- Sale e pepe
Preparazione frittata all’amatriciana
- Sbucciaree lavare le patate sotto l’acqua fredda, asciugarle e tagliarle a fettine spesse 12 cm. Farle lessare in acqua bollente salata per 4 minuti, in modo che siano ancora al dente e asciugarle su un telo.
- Spellarele cipolle, ridurle ad anelli sottili e farle rosolare nella padella con un filo d’olio e il sale, unendo se necessario, poca acqua. Togliere le cipolle e metterle in una ciotola.
- Rosolarenella stessa padella il guanciale, finché sarà leggermente croccante, unire le patate. Dopo qualche minuto regolare di sale e fare raffreddare.
- Sbatterele uova, lavare i pomodorini e tagliarli a metà, salarli leggermente, metterle in un colino con la parte tagliata verso il basso e lasciarli sgocciolare per qualche minuto; quindi farli asciugare bene tamponandoli con più strati di carta da cucina.
- Romperele uova in una ciotola capiente, aggiungere un pizzico di sale, una generosa macinata di pepe e sbatterle leggermente utilizzando la frusta.
- Unirealle uova sbattute le patate con il guanciale preparate, i pomodorini, cipolle rosolate e il pecorino grattugiato. Mescolare il tutto delicatamente, in modo da amalgamare bene gli ingredienti.
- Foderare la teglia con carta da forno bagnata e strizzata e versarci il composto di uova; livellare bene la frittata e cuocere in forno già caldo a 180° per circa 20-25 minuti, finché si sarà ben rassodata. Sfornare la frittata, tagliarla a fette e servire.
Ricette correlate:
Frittata al prosciutto cotto affumicato
Rotolo di frittata con prosciutto e fontina
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