Frittata with chorizo and pepper sauce

Name: Frittata with chorizo and pepper sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 120 g Penne-rigate (noodles); 7-10 Tbsp Salt; 120 g Chorizo sausage; 10 Stem(s) Parsley; 6 Eggs (size M); 350 ml Milk; 7-10 Tbsp Pepper; 100 g paprika-filled olives; 3 red peppers; 2 Onions; 2 TABLESPOONS Oil; 50 ml dry white wine; 300 ml Vegetable broth; 4 TABLESPOONS Double cream cream cheese

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

120 g Penne-rigate (noodles)
7-10 Tbsp Salt
120 g Chorizo sausage
10 Stem(s) Parsley
6 Eggs (size M)
350 ml Milk
7-10 Tbsp Pepper
100 g paprika-filled olives
3 red peppers
2 Onions
2 TABLESPOONS Oil
50 ml dry white wine
300 ml Vegetable broth
4 TABLESPOONS Double cream cream cheese

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Cut the sausage into large cubes. Wash parsley, shake dry, pluck leaves from stalks and chop coarsely
2
Drain the pasta and let it drain well. Mix eggs and milk and season with salt and pepper. Mix the pasta, parsley, sausage and olives together and place in an ovenproof pan (approx. 20 cm Ø). Fill up with egg milk. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
3
Clean, wash and finely dice the peppers. Peel and finely dice the onions. Heat oil in a pot, fry paprika and onions in it, deglaze with white wine. Add stock and simmer for about 15 minutes. Stir cream cheese into the sauce and puree finely with a blender. Pour through a sieve. Season to taste with salt and pepper. Arrange frittata with paprika sauce