Pisci d’Ovu – Frittata

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Pisci d’Ovu – Frittata 

Eastern and Southern part of Sicily the frittata is called “u pisci d’ovu”, literarily meaning a fish made of eggs; it is a substitute for the real fish when fish are too expensive or unavailable. The basic frittata is aromatized with garlic, basil and parsley and instead of turning it over, it is folded in half with the help of a spatula, cooked covered until the eggs are well done, roughly shaped in the form of fish and served plain or covered with a tomato marinara sauce.

  • 8 eggs

  • ½ cup grated Pecorino cheese (8 tablespoons)

  • ¼ cup of bread crumbs (4 tablespoons)

  • salt and pepper to taste

  • 1 tablespoon finely cut parsley

  • ½ tablespoon finely cut basil

  • 2 minced cloves of garlic

  • 4 to 6 tablespoons of olive oil divided

  • Mint twigs for garnish

  • Optional Marinara Sauce (See recipe)