Mini pancetta frittatas
Published on 2 May 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Quick, delicious bites for an aperitivo or starter.
Ingredients for 12 frittatas
5 eggs
24 smoked pancetta slices
3 tablespoons grated Parmigiano
200 ml fresh cream
A little basil
Salt and pepper
I break whole eggs into a bowl.
I add cream, using cooking cream plus milk here, and mix with a fork without whipping.
I add Parmigiano.
Then salt, pepper and basil strips and stir.
I line muffin moulds completely with pancetta slices.
I pour egg mixture over pancetta using a jug.
I bake at 180°C about 15 minutes.
They puff considerably, then settle slightly.
I cool slightly and gently turn out; fully lined moulds release easily. Serve on fresh salad or in paper cases for a buffet.
Ingredients for 12 frittatas
5 eggs
24 smoked pancetta slices
3 tablespoons grated Parmigiano
200 ml fresh cream
A little basil
Salt and pepper
I break whole eggs into a bowl.
I add cream, using cooking cream plus milk here, and mix with a fork without whipping.
I add Parmigiano.
Then salt, pepper and basil strips and stir.
I line muffin moulds completely with pancetta slices.
I pour egg mixture over pancetta using a jug.
I bake at 180°C about 15 minutes.
They puff considerably, then settle slightly.
I cool slightly and gently turn out; fully lined moulds release easily. Serve on fresh salad or in paper cases for a buffet.
Original source: https://incucinaconlilly.com/2014/05/02/frittatine-con-pancetta/
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