The Pugliese make wonderful Frittate with all manner of vegetables; arugula is especially tasty and marries beautifully with sharp Pecorino cheese thanks to its peppery bite and will go down well with a crisp glass of Negroamaro Rosato.
3 x bunches of tightly packed arugula, stems removed.
Extra virgin olive oil
8 x large eggs
Freshly ground pepper
100gm freshly grated Pecorino Romano
225gm fresh Ricotta
This recipe will feed 2 people as a main course or 6 as an appetizer.
Bring about 1 litre of water to the boil in a medium sized pot.
Drop in the arugula and cook for about one minute or until limp. Drain the pot and cool the arugula under running water, squeeze dry it, chop it coarsely and set aside.
Generously grease an 8 inch baking tray (approx) with extra virgin olive oil.
Preheat oven to 180 degrees.
In a large bowl, beat the eggs, add a dash of salt and pepper, Pecorino and Ricotta until the mixture is almost, but not quite, smooth.
Stir in the arugula and pour the mixture into the prepared baking tray.
Bake in the preheated oven for about 20 minutes or until the Frittata is set and gorgeously Golden.
You can serve the Frittata hot straight out of the oven, warm or at room temperature over some baby greens, depending on your persuasion.
Devour it with gusto.
Close your eyes and travel to Puglia.