Servings:
4
Prep time:
25
Cooking time:
20
Diet:
Gluten free
Seasonality:
July
Type of recipe:
second courses
Difficulty:
moderate
INGREDIENTS
-
8 eggs
150 g Scamorza cheese
12 radishes
4 carrots
50 g rocket salad
50 g sesame seeds
1 bunch of basil
half a lemon
1 teaspoon of turmeric
pepper
INSTRUCTIONS
- Let’s prepare the gomasio. Toast the sesame seeds in a heavy-bottomed pan over low heat for 5 minutes, mixing them often. Then crush them in a mortar together with half a teaspoon of coarse salt reducing them to a coarse powder.
- Put the well-washed and dried rocket together with a spoon or so of gomasio in the mortar, start crushing the leaves so as to obtain a crude pesto, then add one or two tablespoons of oil and continue pounding until make everything more uniform.
- Cut the carrots and radishes into thin half slices, season with a little gomasio and a few drops of lemon juice, then add the rocket pesto, stir and let them flavor.
- Reduce the scamorza in cubes, or grate it. Then put the eggs in a bowl with about a tablespoon of gomasio, freshly ground pepper and turmeric. Beat them for a minute and add first the chopped basil and then the smoked cheese.
- Heat a pan with high, concave edges slightly oiled. You can optionally cook the eggs in a single frittata or prepare 4 single omelettes.
- Arrange the frittata wedges or omelettes on the plates, accompany them with the rocket mixture, decorating with more gomasio and turmeric.
