Frittatine alla Parmigiana Recipe (Traditional Italian Layered Frittatine)

Ingredients

• 4 eggs
• 4 tbsp flour
• 120 ml – 4 fl oz milk
• salt
• 1/4 tsp – 1 g butter
• 1/4 onion (– chopped)
• 2 tbsp extra virgin olive oil
• 400 ml – 13.5 oz tomato purée
• salt
• Parmigiano Reggiano (– finely grated)

Instructions

1. 1

   --- Prepare the Batter ---

2. 2

   Put the eggs, salt, milk, and flour in an electric blender and blend until smooth and fully combined. Leave the batter to rest for 30 minutes.

3. 3

   --- Make the Tomato Sauce ---

4. 4

   Sauté the onion in extra virgin olive oil over medium heat until soft and transparent.

5. 5

   Add the tomato purée and a pinch of salt. Cover and cook over a low flame for 20 minutes. Remove from the heat and allow the sauce to cool.

6. 6

   --- For the Frittatine ---

7. 7

   Heat a non-stick frying pan over medium heat. Add ¼ tsp – 1 g butter and let it melt.

8. 8

   Pour some batter into the pan, swirling it so the base is evenly coated. The layer should be slightly thicker than a crêpe, about 0.5 cm – 0.2 in thick.

9. 9

   When the surface looks set and no longer wet, make sure the bottom is lightly golden brown. Loosen the edges with a plastic spatula and flip the frittatina. Cook for 1 more minute, then remove from the pan and set aside. Repeat until all the batter has been used.

10. 10

    Spread a little tomato sauce over the base of a serving plate.

11. 11

    Place one frittatina on top, cover with tomato sauce, and sprinkle Parmigiano Reggiano evenly over the surface.

12. 12

    Repeat the layers with another frittatina, tomato sauce, and Parmigiano Reggiano. Finish with a generous sprinkle of Parmigiano Reggiano on top.

13. 13

    Decorate with parsley or basil. Serve at room temperature.