Frittata di carciofe e funghi

Name: Frittata di carciofe e funghi (Frittata with artichokes and mushrooms)
Cuisine: Italian
Ingredients: 20 g dried porcini mushrooms; 1 fresh bread roll; a little milk; 50 ml olive oil; 8 fresh small artichoke hearts, thinly sliced; 300 g button mushrooms, thinly sliced; 2 garlic cloves, very finely chopped; salt and pepper; salt and pepper; 10 eggs; 1 tbsp finely chopped oregano; 1 tbsp finely chopped marjoram; 60 g Parmesan, freshly grated

Frittata with artichokes and mushrooms

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

I love utter simplicity in food, and this easy dish tastes wonderful. There may not be much growing space in Liguria, but virtually everything is grown, from artichokes to zucchini, and wild mushrooms are plentiful in season. A wedge of this frittata with a little salad makes a wonderful springtime meal.

Ingredients

20 g dried porcini mushrooms
1 fresh bread roll
a little milk<

Europe
Italy
Main course
Vegetarian
Spring
Liguria

Method

Soak the dried porcini in hot water for 20 minutes, then drain and chop. Dip the bread roll in the milk, then squeeze dry and crumble to make breadcrumbs.

Heat half the olive oil in a large non-stick frying pan. Add the artichokes, button mushrooms and garlic, and sauté until soft. Season with salt and pepper to taste.

Beat the eggs in a bowl and add the herbs, breadcrumbs and P