The cream in this frittata softens the bitter taste of the radicchio leaves and enhances the texture of the finished dish by giving it density, and Parmesan cheese adds richness. The frittata is made in the traditional way: cooking the flat omelette on one side, then flipping it over and slipping it back into the hot pan to cook on the other side. It’s lovely served as a flavoursome lunch with some thinly sliced fried potatoes, a side salad or some extra radicchio.
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