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This humble frittata is originally from Vasto, on the southern coast of Abruzzo, where anchovies – the key ingredient – abound.
Eggs and anchovies might seem like an odd combination, but they work surprisingly well together, especially when freshened up by a good dose of parsley and spiced up by chilli.
If you can’t source fresh anchovies, you can replace them with their marinated counterpart. Just know that the result will be bolder in flavour, and less meaty.
This frittata is particularly good when eaten in a sandwich. It also makes a good appetiser, and is a great addition to any picnic basket.
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