Non-VegetarianMarchigiana cuisine Main Course

Frittata con Ciauscolo e Erbe

Name: Frittata con Ciauscolo e Erbe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Marchigiana
Ingredients: 6 whole large eggs; 150 g ciauscolo; 200 g mixed wild greens or swiss chard; 30 ml Extra virgin olive oil; 1 whole garlic clove; 30 g pecorino marchigiano; 2 g Fine sea salt; 1 g Black pepper

A thick Marchigiano farmhouse frittata studded with soft ciauscolo salame and tender wilted greens, creating a quick and savoury evening supper.

🇮🇹Italy· Marche

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 8 gathered

Servings

6 whole large eggs — beaten
150 g ciauscolo — casing removed, pinched into bite-sized morsels (soft spreadable salame)
200 g mixed wild greens or swiss chard — washed and thoroughly drained
30 ml Extra virgin olive oil — divided
1 whole garlic clove — peeled and lightly crushed
30 g pecorino marchigiano — finely grated
2 g Fine sea salt — adjust to taste
1 g Black pepper — freshly cracked

Equipment

•Non-stick frying pan (24-26 cm)
•Mixing bowl
•Whisk
•Flat plate or lid for flipping

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 30 g
carbs: 3 g
fibre: 1 g
protein: 18 g
calories: 360 kcal

Instructions

1
Wash the greens thoroughly and squeeze out any excess moisture.
2
Heat half the olive oil in a frying pan over medium heat with the crushed garlic clove.
3
Add the greens and cook for 4 to 5 minutes until fully wilted and tender.
4
Discard the garlic clove, transfer the cooked greens to a cutting board, and roughly chop them.
5
Whisk the eggs in a large bowl with the grated pecorino cheese, fine sea salt, and black pepper.
6
Fold the chopped greens and pinched morsels of soft ciauscolo into the whisked eggs.
7
Heat the remaining olive oil in the frying pan over medium-low heat.
8
Pour the egg mixture into the pan and cook for 6 to 8 minutes until the edges set firmly.
9
Invert the frittata carefully onto a wide flat plate or lid.
10
Slide the frittata back into the pan to cook the second side for 3 to 4 minutes until golden.

Chef's tips

Ciauscolo softens and renders fragrant pork fat into the eggs as it cooks, so keep the heat moderate to avoid scorching the salame. Bitter foraged field greens like wild chicory or strigoli balance the richness of the cured pork perfectly.

Ingredient substitutions

ciauscolo → soft, spreadable pork sausage or a mild salami spread with garlic
Pecorino Marchigiano → aged Pecorino Romano or Grana Padano
mixed wild greens → young Swiss chard leaves, spinach, or nettletops

Storage

Store cooled leftover frittata tightly covered in the refrigerator for up to 2 days.

Reheating

Warm slices gently in a dry non-stick frying pan over low heat for 3 to 5 minutes, or serve at room temperature.

Common mistakes to avoid

•Oversilting the beaten eggs before accounting for the natural salt in the ciauscolo and aged pecorino.
•Cooking over high heat, which burns the underside before the egg custard and soft meat heat through evenly.

Serving suggestions

Serve warm or at room temperature cut into thick wedges alongside crusty country bread.Pair with a crisp glass of Verdicchio dei Castelli di Jesi or a light Rosso Piceno.