Dish
Frittata con il ghiozzo
Frittata with Broccoli Rabe
Frittata con il ghiozzo is made by whisking together eggs, salt, and pepper. The ghiozzo is then added to the egg mixture and the frittata is cooked until the eggs are set. This dish is typically served as a main course and is perfect for a seafood lover.
Origins and history
Frittata con il ghiozzo is a traditional dish from the Calabria region of Italy, where the ghiozzo fish is a popular ingredient in many dishes. The ghiozzo is a small, freshwater fish that is found in the rivers and streams of Calabria.
Dietary considerations
Gluten-free
Variations
Frittata con il ghiozzo can be made with a variety of other seafood, such as shrimp or clams. Some recipes also call for the addition of cooked potatoes or onions.
Presentation and garnishing
Frittata con il ghiozzo can be garnished with fresh herbs, such as parsley or chives.
Tips & Tricks
To make a perfect frittata, be sure to cook it over low heat and use a non-stick pan to prevent sticking.
Side-dishes
Frittata con il ghiozzo can be served with a simple green salad or roasted vegetables.
Drink pairings
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Delicious Frittata con il ghiozzo recipes
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