Zucchini and Smoked Bacon Frittatas – by Whisper Vines & Enrica Rocca

 In Recipes & Pairings

We are constantly looking for new horizons in the wine & food landscape and our new partnership with the chef Enrica Rocca and her team is another step ahead. A big one, indeed. We’re excited to work together with them to bring you some amazing recipes, magnificently paired with our wines. What’s more,  you will soon be able to taste the recipes live, but this is a work in progress so stay tuned for news. Meanwhile you can check on Enrica’s website for the next cooking classes and we are sure you will love them!

Jake-Wasdin

This week it’s time for zucchini and smoked bacon frittatas, a delicious and tasty recipe with many flavours in it, from the gently bitter zucchini to the greasiness of the frittatas, through the smoky and delicious notes of the bacon. You are wondering about the wine pairing… well, let’s see the recipe before!:

Serves 4 as a starter

See-ming-Lee

Ingredients:

  •      100gr of cubed pancetta
  •      2 sliced courgettes

  •      1 thinly sliced onion

  •      3 eggs

  •      100gr Grated Parmesan

  •      A drop of milk

  •      Salt,
 Pepper 
& Olive oil

Method:

  1. Preheat the oven to 180° Celsius. 

  2. Heat the olive oil in a pan. Add the onion and pancetta and leave to 
simmer for about 10 minutes or until the onion starts to brown. 

  3. Add the courgettes and season to taste with salt and pepper. Cover and 
leave to cook on a low heat until the courgettes are nice and soft. 

  4. Once cooked leave to cool. 

  5. In a bowl beat the eggs and milk and season lightly with salt and pepper. 

  6. Add the courgettes and Parmesan and stir well. 

  7. Pour the mix into small greased molds (or a big one if preferred) and bake 
in the oven for about 20 minutes or until they are cooked through. 

  8. Remove from molds and serve. 


(matt)

Our suggestion is to have this fantastic starter with the Nebbiolo Rosé by Col dei Venti, a wine with the elegance and refinement of a white but with the character and body of a red. A bit of tannins, then, will help to clean the mouth from the egg’s glaze, while the fruit pulp and a juicy taste of maraschino cherry will go along with the zucchini; a finish with earthy and mushroom notes, is the perfect balance for the smoked bacon. The result will be a third, harmonious flavour that only the direct taste could describe.

nebbiolo

Our wine: The Nebbiolo

Enrica Rocca’s website

 

 

Photo Credits:

(matt) © 

Basheer Tome © 

Jake Wasdin © 

See-ming Lee © 

 

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