IngredientsFor approximately 25 small frittatas:
150 gr of Apollo rice
1 red pepper
1 golden onion
a dozen pitted Taggiasche olives
1 drop of milk
extra virgin olive oil
PreparationBoil the Apollo rice in plenty of salted water for 10 minutes, then drain and set aside. Peel the onion and cut it into thin slices. Wash and clean the courgette and the pepper, cut them into squares of 1 cm approximately. Fry the onion with a little oil in a pan of approximately 24 cm in diameter, then add the peppers and courgettes and sauté in a pan for about ten minutes. When cooked, add the olives and season with salt. In a bowl crack 6 eggs and mix them with a pinch of salt, freshly ground pepper, grated Parmigiano and a drop of milk. Add the egg mixture and the boiled rice together with the sautéed vegetables, cook the frittata over a very low heat with the lid, 10 minutes per side. Turn off the heat and transfer the rice frittata to a chopping board, let it cool and cut it into at least 3 cm squares. Serve the rice frittata as an aperitif or as part of an appetizer buffet.