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1
Peel the fresh horseradish root and grate it coarsely. The raw shreds should release an aggressive, sinus-clearing vapour; this volatility is essential. If the root is mild, increase to 60 g; for a first attempt with an unfamiliar root, begin with 30 g. The mixture is ready when the grated horseradish smells sharply pungent at arm's length.
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2
Beat the eggs thoroughly with the salt, freshly ground black pepper, grated Pecorino Canestrato Lucano, and the grated horseradish. The mixture will be fragrant and faintly spicy on the tongue. This is where the dish lives or dies: the raw egg mixture must be aggressive in heat and aroma, because the volatile compounds in horseradish diminish considerably during cooking; a timid mixture produces a bland frittata. Taste and adjust — the raw beaten egg should carry a clear, warming horseradish bite.
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3
Heat a generous measure of olive oil in a heavy pan over medium-low heat. Pour in the frittata mixture. Cover the pan. Cook until the edges are fully set and opaque and the centre has firmed to the touch — it should no longer flow when the pan is tilted, though the very surface may remain slightly glossy. The underside should be golden; lift an edge with a spatula to check.
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4
Slide the frittata onto a large flat plate, then invert it back into the pan to cook the second side over medium-low heat, uncovered, until that surface is equally golden and the frittata is set through but retains a slight give when pressed at the centre — firm but not rigid. A dry, rubbery result means it has cooked too long.
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5
Remove from the heat and allow to rest briefly in the pan. Slide onto a board and cut into wedges. The interior should be pale gold and silky, not curdled or dry; the horseradish warmth should arrive mid-chew, rising to the back of the throat.