Sandwich with Vignarola Frittata and Guanciale

Method

1. Prepare the vegetables: clean and slice the artichokes (remove outer leaves and choke, then slice thinly; rub with lemon to prevent browning); shell the peas and fava beans; slice the spring onions (both red and white).
2. Cut the guanciale into strips and render the fat in a pan over medium heat until crispy. Remove the guanciale and set aside, keeping the rendered fat in the pan.
3. Blanch the fava beans in boiling salted water for about 5 seconds, then drain and peel off the outer skin.
4. In the same pan with the guanciale fat, add a drizzle of olive oil and a clove of garlic. Add the sliced artichokes, season with salt, and cook with a splash of water until tender. Remove the garlic.
5. In a separate pan, cook the sliced spring onions in a little oil and water until soft and translucent.
6. In a bowl, beat the eggs (about 6–8 for a family-sized frittata) with salt and pepper. Mix in the cooked vegetables (artichokes, peas, fava beans, spring onions).
7. Heat a non-stick pan with a little olive oil. Pour in the egg mixture and cook over medium-low heat, making small holes to let the uncooked egg flow underneath. When the bottom is golden and the top is still slightly runny, flip the frittata (use a plate or lid) and cook the other side until golden and cooked through.
8. Toast the bread (preferably a crusty Italian loaf) in a pan or on a griddle until golden and crisp.
9. Assemble the sandwich: place the frittata on the bottom half of the bread, add the crispy guanciale, and finish with grated Pecorino Romano. Close with the top half of the bread and press lightly. Serve warm.