Frittata with Zucchini and Salame Milano

Made with Salame Milano · Parmigiano Reggiano ·
Execution time
20 min


/home/ek41iafz/public_html/ '<ul>
<li><strong>1 pack Casa Modena Salame Milano</strong></li>
<li>10 eggs</li>
<li><strong>50 g Parmesan cheese (freshly grated)</strong></li>
<li>40 g breadcrumbs</li>
<li>60 ml milk</li>
<li>60 g zucchini</li>
<li>50g red onions</li>
<li>20 g olive oil</li>
' (length=282)
  • 1 pack Casa Modena Salame Milano
  • 10 eggs
  • 50 g Parmesan cheese (freshly grated)
  • 40 g breadcrumbs
  • 60 ml milk
  • 60 g zucchini
  • 50g red onions
  • 20 g olive oil
  • Salt


array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)

For the frittata, beat the eggs, breadcrumbs, Parmesan cheese and milk and season with salt.


Slice the zucchini and parboil them in boiling water, rinse them with cold water. Cut the onion into very fine rings. Heat the olive oil in a pan and fry the onions for about 5 minutes until translucent. Dice half of the salami and add it to the egg mixture with the onions and the zucchini.


Place the egg mixture in a mould lined with greaseproof paper or a deep baking tray and bake in a preheated oven at 190 ° C for 10 minutes until golden brown.


Remove the frittata from the mould and divide into bite-size pieces. Decorate the frittata with the remaining salami slices on top and serve.