Può succedere di essere impreparati! Dopo una giornata ininterrotta di lavoro, arrivi a casa e non sai cosa cucinare. Quante volte è capitato?! Apri il frigorifero e la cosa più semplice e veloce da cucinare sono le uova. Bene.. per cena frittata! Ma come? La solita frittata uova e parmigiano nooo.. Allora bisogna rimettersi a lavorare ma usando solo l’estro; cerchi qualcosa che possa essere tritato e cucinato velocemente… ed ecco che alla classica frittata aggiungiamo del basilico fresco e dei pomodori o meglio dei filetti di pomodoro. In cucinadicasa per cene veloci e dell’ultimo minuto si prepara la Frittata al profumo di basilico con filetti di pomodori. Volendo potrebbe diventare un elegante finger food per un’aperitivo.
Ingredienti per 4 persone:
- 4 uova grosse
- 30/40 foglie di basilico
- 30 gr di formaggio grattugiato
- 6/7 pomodori perini maturi
- qb di sale di pepe
- 2 cucchiai di olio di oliva
Procedimento per i filetti di pomodoro:
Come ricavare i filetti di pomodoro. Lavare e pelare (con un pela patate), i pomodori. Tagliare i pomodori per il lungo e con un coltello o un cucchiaino togliere la parte interna, formata dai semi e dalla polpa. A questo punto tagliare a strisce fini i pomodori, sempre dal lato più lungo. Infine far sgocciolare i filetti di pomodoro in un colino.
Procedimento per la frittata:
E’ arrivato il momento di occuparci del basilico che deve essere tritato finemente con un coltello o con una mezzaluna (che semplifica e velocizza decisamente il lavoro). A questo punto non resta che preparare la frittata al profumo di basilico con filetti di pomodoro. In una ciotola capiente versare le uova, l’olio, il basilico e il formaggio grattugiato (potete metterne di più di 30gr oppure non metterlo proprio a seconda dei gusti e delle esigenze). Successivamente sbattere con una forchetta in modo che inglobi più aria possibile. Infine in una pentola antiaderente fare riscaldare un filo di olio, versare il composto e coprire con un coperchio. Cuocere a fiamma moderata, quando la parte inferiore sarà consistente girare la frittata. Potete aiutarvi con il coperchio, facendo scivolare la parte cotta sul coperchio e poi capovolgendola nella pentola. Altrimenti se siete degli esperti potete capovolgere la frittata in volo!
La frittata si sa.. in mezzo al pane è la morte sua!
BUONA CUCINADICASA !
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