Chef Marco Bistarelli from Il Postale restaurant in Perugia adds pancetta, the Italian bacon, to frittata for a unforgettable sandwich recipe
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 2
- Recipe cuisine Italian
Heat the bread rolls in a 180° oven for four minutes, just enough time to make them crispy outside.
While they’re heating, prepare a frittata with the chopped herbs and green onion, cut very finely.
Make sure the frittata is at least 4 mm thick. Let it get golden for a few minutes in a non-stick pan.
In another pan heat a slice of pancetta (about 2 mm thick) on each side.
Adding a bit of garlic and oil to another pan, sauté the borage leaves.
Now it’s time to put together the sandwich.
The pancetta goes first, then cut a piece of frittata to fit the roll and place it over the pancetta.
Top it with the sautéed borage and a sprinkling of green onion.