Frittata alla Marinara

An Eighteenth-Century Neapolitan Seafood Omelette

Preparation info

  • Serves

    Six

    • Difficulty

      Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Il Cuoco Galante by Vincenzo Corrado, published in 1765, was the first real Neapolitan cookery book. This recipe is closely based on one in it. Although frittata is translated as omelette, it is different from a French omelette, e.g. in being cooked more slowly and not being folded.