Frittata Alla Barcarola

Boatman’s Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a speciality of the Ligurian Riviera and eating it is sure to bring back the memories of that area with its sparkling light and brilliant flowers. Use salted anchovies if you can possibly get hold of them, as they give the best result for this omelette.


  • 5 eggs
  • 1 clove garlic, finely chopped
  • a handful of fres


Beat the eggs thoroughly in a bowl. Fry the garlic, parsley and anchovies in 1 tablespoon of the olive oil. Remove all the bones from anchovies bought from a barrel. If you are using canned fillets, drain but don't bother to blot them. Cook until the anchovy has disintegrated and the garlic is soft