Baking this dish takes the hard part (ie the flipping) out of making frittata. Olives and Pecorino Romano cheese add a salty bite while rosemary keeps it earthy.
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Wheels of Pecorino-Romano. Photograph from shansby on Flickr Rick Tramonto's Pecorino custard with tomato sauce is a bread pudding with a difference (or two.) First, it's a savory appetizer, not a dessert. Second, the custard-soaked cubes of bread we associate...