Frittata with fennel, Parma ham, rocket and dolce latte

• By Nick Camilleri Preziosi and Alex Mattei

For 4 people, you will need:

Six eggs, 80ml of cream, two bulbs of fennel (thinly sliced), six slices of Parma ham, 80g of dolce latte cheese (cut into pieces), a handful of rocket leaves, good olive oil, salt and pepper.

Heat the oven to gas mark 4½/180C. Put the fennel slices into a bowl, and toss them in olive oil, salt and pepper. Lay them on an oven-tray and roast them for 20 minutes. Place an oiled 22cm-diameter frying-pan (with a metal handle) over a medium flame. Layer the fennel to cover the base of the pan. Then lay the Parma ham, rocket and dolce latte in layers over the fennel. Whisk the eggs with the cream, some salt and pepper, and pour this over the ingredients in the pan. Cook until the egg is partially set. Place the frying-pan under the grill until the top of the frittata turns golden and starts to puff up. Remove the pan from the heat and turn out the frittata onto a chopping-board so that the fennel is on top. Quarter it and serve warm.