Ingredients
- 1 Kg Squid
- 300 g Ricotta
- 90 g Rocket
- 50 g Fresh cream
- 20 g Pine nuts
- 2 pcs Eggs
- Pickled capers
- Chives
- Lightly fruity extra virgin olive oil
- salt
- pepper
Beat the eggs with the cream and a pinch of salt, then pour a thin layer into a hot pan veiled with oil and cook for 2 'without turning the omelette.
This will give you 6 pancakes like crepes. Clean the squid and cook them in a pan with a drizzle of oil: brown them for 2 ', then add salt and pepper; cook for 5-6 'and finally add 2 tablespoons of chopped chives.
Drain and strain the cooking juices. Place the rocket in the food processor after removing the stems, keeping some of the most beautiful leaves aside for decoration. Blend it with 50 g of oil, 10 g of pine nuts, a teaspoon of pickled capers and 40 g of the cooking juices of the squid (rocket pesto).
Spread the ricotta on the omelettes, add the squid, the rocket leaves, the remaining pine nuts, some capers, chives and the rocket pesto; partially fold the frittatas on themselves. Serve accompanying them with the remaining pesto.
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