Accompanied by a glass of fragrant, chilled Corvo Bianco and a fresh orange, the onion frittata roll will give you a pleasurable break in a long working day.
– 3 Small wholegrain rolls
– 3 Eggs
– 1 White or red onion
– 1 Bunch parsley
– Parmigiano Reggiano shavings
– Half litre milk
– Salt & pepper
– Olive oil
Step 1 – To make the onion frittata, first clean the white (or red if you prefer) onion, and chop roughly to make it easier to eat in the roll.
Step 2 – Break the eggs into a large bowl, season with salt and pepper to taste, add the chopped parsley and two tablespoons of milk. Beat the eggs with a fork or whisk until well mixed and smooth.
Step 3 – Heat three tablespoons of olive oil in a non-stick frying pan. Sauté the onion gently until soft and lightly browned, adjust seasoning. When the onions are well cooked, add the beaten eggs so that all the onion is covered and leave to cook over a low heat for 4 or 5 minutes. Turn the frittata to cook evenly on both sides.
Step 4 – When the onion frittata is perfectly cooked, transfer it to a serving plate and leave to cool for about ten minutes. Once cool, cut to it to fit your wholegrain rolls and complete with plenty of 12-15 months matured Parmigiano Reggiano shavings to make your roll even more appetizing.
Step 5 – Accompanied by a glass of fragrant, chilled Corvo Bianco and a fresh orange, the onion frittata roll will give you not only a well-balanced lunch, but a pleasurable break in a long working day. Bon appetite! If you want to discover lots more delicious ideas, follow us at: https://www.duca.it/en/wineroom/pairings/