In this recipe, the breadsticks pieces absorb the liquid to add texture and contrast to the frittata. It’s a great way to use broken breadsticks and compliment our Casina Rossa truffle salt.
1 cup Tenuta Castello breadsticks, broken into 1-inch pieces
¼ cup heavy cream
½ cup cooked greens
½ cup cubed boiled potatoes
2 tablespoons Tenuta Cocevola extra virgin olive oil
Casina Rossa Truffle Salt, to taste
In a bowl, beat eggs with heavy cream until slightly foamy; beat in truffle salt. Place oil in a heavy sauté pan and allow to coat pan and heat well. Add greens and boiled potatoes and sauté briefly. Pour eggs over the greens and potatoes and cook until almost set.
Place the sauté pan under a broiler and cook until set.
Carefully remove frittata from the oven, taking care not to touch hot surfaces. Allow to rest slightly, finish with truffle salt, and serve hot.
Recipe courtesy of Ritrovo Selections