May 18, 2015

OMELET SOUP (MINESTRA DI FRITTATA)

           

Ingredients:
Chicken stock – 5 cups
Eggs – 2
Plain flour – 1 tbsp
Milk – 4 tbsp
Salt – ¼ tsp
Oil
Grated parmesan cheese

Method:
  • Heat the stock. 
  • Meanwhile beat the eggs with the flour, milk and salt. 
  • Grease the bottom of a large heavy frying pan with oil and when hot pour in the batter. 
  • Cook over brisk heat until set and golden, about one minute. (The result should be a very thin omelet). 
  • Turn out on to absorbent paper, roll up like a Swiss roll and cut across into thin strips about 1/8’ wide.
  •   Throw these curls into the boiling stock with 2 tbsp of grated parmesan.
  •  Serve immediately and hand more cheese separately.



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