Frittata al Pesto di Finocchietto e Pecorino | Fattoria La Vialla

Ingredients

• 5 eggs
• 7-8 tbsp of extra virgin olive oil
• 4 tbsp coarsely grated fresh pecorino cheese (or Parmigiano)
• 5 sun-dried cherry tomatoes
• salt
• 250 g wild fennel (to clean)
• 40 g sun-dried tomatoes
• 12 tbsp of extra virgin olive oil
• 15 g pine nuts
• 1 tbsp raisins
• 1 tbsp capers
• 1 clove of garlic
• ½ small onion
• 1 tbsp balsamic vinegar of Modena I.G.P.
• 1 tbsp white wine
• 2-3 sprigs of parsley
• ½ dried chilli pepper