Potato frittata with mild provolone and prosciutto

A simple and very tasty dish to enjoy with a Barbera d’Asti La Lippa 2022 La Gironda

Ingredients for 4 people:

8 eggs, 6 medium-sized potatoes, 300g Valpadana provolone dolce (mild) PDO, 200g prosciutto crudo, garlic powder, salt and pepper.

Directions:

Cut the potatoes into thin discs and sauté them in vegetable oil. Drain and dry.

Break the eggs into a bowl, add salt, beat them with a fork and then add the potatoes, 150g of provolone cut into small cubes, pepper and garlic powder (optional). Mix everything well together.

Fry the omelet gently in a pan with a trickle of oil and cover it, then flip it making sure it doesn’t break (you can use the pan top or a plate) and then remove the heat before the frittata is fully cooked.

Transfer the frittata to a dripping pan, cut the remaining provolone into discs and place them on the frittata and broil in an oven for 5 minutes.

Take the frittata out of the oven and transfer it to a serving platter. Cut the frittata into slices and place slices of prosciutto next to the provolone discs.

Wine to pair:

(by Stefania Vinciguerra)

Barbera d’Asti La Lippa 2022 La Gironda

Ruby red color with violet hues. Intense fruity on the nose, crisp sour cherry with pleasant floral notes. Fresh taste, savory, medium-body, with fruity and licorice aromas and an agile finish. 

Production area: the hill known as Il Bricco di Nizza and the hamlet Chiesavecchia in the municipality of Calamandrana, where the old existing vineyards have been recovered and new ones have been planted.

Grape variety: 100% Barbera, cultivated with 5,000 plants per hectare on vineyards located at 260 m a.s.l. with south-southwest-east exposure, hilly lay of limestone soil tending to sandy. Average production is 60 hl/ha.

Production system: no chemical herbicides, no synthetic products, reduced consumption of environmental resources, manual management of every activity in the vineyard (from pruning to harvesting), minimal intervention in the vineyard and cellar, use of light bottles and ecological corks made of sugar cane. The aging is only in stainless steel, to maintain its young and lively taste.

Serving temperature: 12-14°C.

Suggested food pairings: Perfect with bread and salami, it pairs with all first courses, risottos, pasta and also ethnic dishes. Ideal with pizza or a barbecue with friends. For something surprising, try with fish, especially in soup.

THIS RECIPE IS OFFERED BY LA GIRONDA

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