Name: Sage frittata and fried sopressa panini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 16 large slices spicy sopressa; 1 leek, halved lengthways and thinly sliced; 2 garlic cloves, finely grated; 10 eggs; 2 tbsp finely chopped sage; ⅓ cup finely grated parmesan (20gm); 4 ciabatta rolls, halved and toasted; Aïoli, rocket and pickled green chillies, to serve

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn’t your thing, use flat pancetta in place of sopressa.

Ingredients

2 tbsp olive oil

16 large slices spicy sopressa

1 leek, halved lengthways and thinly sliced

2 garlic cloves, finely grated

10 eggs

2 tbsp finely chopped sage

⅓ cup finely grated parmesan (20gm)

4 ciabatta rolls, halved and toasted

Aïoli, rocket and pickled green chillies, to serve

Method

1.Preheat oven to 160°C. Heat oil in a large ovenproof frying pan over medium-high heat, add sopressa and fry, turning occasionally, until crisp (1-2 minutes). Drain on paper towels.

2.Reduce heat to medium, add leek and garlic, season to taste, and fry until translucent (3-4 minutes). Meanwhile, whisk eggs, sage and parmesan in a bowl and season to taste. Pour into pan and cook without stirring until starting to set around edges (2-3 minutes). Transfer pan to oven and bake until set (2-3 minutes). Cool briefly, invert or slide onto a board and cut into 8 wedges.

3.Spread ciabatta bases with aïoli, top with frittata, sopressa, and rocket, season to taste, and sandwich with ciabatta tops. Serve with pickled chillies.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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