{"id":3085,"date":"2024-09-15T13:06:16","date_gmt":"2024-09-15T13:06:16","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3085"},"modified":"2024-09-15T13:06:16","modified_gmt":"2024-09-15T13:06:16","slug":"frittata-with-prawns-and-dill","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/frittata-with-prawns-and-dill\/","title":{"rendered":"Frittata with Prawns and Dill"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The recipe comes from the late Russell Norman\u2019s cookbook \u201cVenice\u201d.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4 :<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">5 medium eggs <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">half an onion, sliced <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120-150 g of prawns, cooked or deep fried, roughly cut into smaller pieces <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">flaky sea salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">whole milk, a splash <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small handful of dill plus more to decorate <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">freshly ground black pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a piece of lemon to drizzle over the frittata<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat a glug of olive oil in a smallish non-stick frying pan (all metal, no plastic handles-it has to be suitable for an oven) over a low heat.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Saut\u00e9 the onion for about 8 minutes, until soft and translucent.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the prawns with a good pinch of salt and stir a few times to coat them in the oil and mix well with the onions.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Beat the eggs in a bowl along with a splash of milk. Stir in the dill and pour the egg mixture into the pan with the prawns. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the grill (190 C is fine).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Leave the pan on a low heat for about 10 minutes, until the frittata is mostly solid, but the top surface is still a little liquid and pale.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the pan under the grill until the top is golden brown.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove carefully using oven gloves -the handle will be very hot by now.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Allow to cool down a little, turn out on a plate, season with some salt, black pepper and a drizzle of the lemon juice.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve with a crunchy salad and a slice of a toasted bread.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe comes from the late Russell Norman\u2019s cookbook \u201cVenice\u201d. Serves 4 : 5 medium eggs half an onion, sliced 120-150 g of prawns, cooked or deep fried, roughly cut into smaller pieces flaky sea salt whole milk, a splash a small handful of dill plus more to decorate freshly ground black pepper olive oil &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/frittata-with-prawns-and-dill\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Frittata with Prawns and Dill&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[460],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3085"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3085"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3085\/revisions"}],"predecessor-version":[{"id":3095,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3085\/revisions\/3095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3093"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}