Ancient Omelette

Ancient Omelette

Annie Feolde found this recipe in an old Florentine recipe book. She has rewritten it with a top chef. Who is the top chef? What should we say? The usual problem : the honorable Jotti or honorable Jotti? It is not believed that Annie Feolde took care of this.

Ingredients for 4 people

3 whole eggs
3 sage leaves
40g of butter
1 Kg of fresh tomatoes
Salt and Pepper
1 Onion
10 basil leaves
2 table spoons of Oive Oil
2 table spoons of grated Parmesan cheese

Annie speaks to me in an Italian/French accent and I listen. Peel and remove all the seeds from the tomatoes and throw them into a pot with the chopped onion and the cooking oil. Leave to cook for 20 minutes on a moderate heat, stir and then leave it to simmer for a further 10 minutes adding the basil and some salt and pepper. During this time, whisk the eggs with salt, pepper and sage. Cook the omelette in a non stick pan with butter. For how long? Only until the mixture sticks together. Straight after, wrap up the omelette and cut it into strips, adding it to the hot tomato sauce. Toss it together for a moment and then sprinkle grated parmasan cheese on top.

Recipes kindly supplied by Il Tirreno

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