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Frittatine alla Parmigiana Recipe (Traditional Italian Layered Frittatine)
Frittatine alla Parmigiana is a traditional Italian layered dish made with soft, lightly golden egg sheets, rich tomato sauce, and Parmigiano for a savoury, well-balanced finish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Ingredients
For the Frittatine
- 4 eggs
- 4 tbsp flour
- 120 ml – 4 fl oz milk
- salt
- ¼ tsp – 1 g butter
For the Tomato Sauce
- ¼ onion – chopped
- 2 tbsp extra virgin olive oil
- 400 ml – 13.5 oz tomato purée
- salt
- Parmigiano Reggiano – finely grated
Instructions
Prepare the Batter
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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.
Make the Tomato Sauce
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Sauté the onion in extra virgin olive oil over medium heat until soft and transparent.
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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.
For the Frittatine
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Heat a non-stick frying pan over medium heat. Add ¼ tsp – 1 g butter and let it melt.
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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.
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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.
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Spread a little tomato sauce over the base of a serving plate.
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Place one frittatina on top, cover with tomato sauce, and sprinkle Parmigiano Reggiano evenly over the surface.
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Repeat the layers with another frittatina, tomato sauce, and Parmigiano Reggiano. Finish with a generous sprinkle of Parmigiano Reggiano on top.
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Decorate with parsley or basil. Serve at room temperature.