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Omelette with 'sclopìt'
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
8 eggs,
300 g sclopìt (silene, grist),
300 g of white asparagus,
3 tablespoons of milk,
1 tablespoon grated Parmesan cheese,
1 shallot,
50 g of butter,
2 tablespoons extra virgin olive oil,
salt,
white pepper.
Introduction
The consistent frittata, similar to the omelettes, were already known by the Romans: they are in fact mentioned by Apicius as patina versatilis. And omelettes (in Trieste with the term 'fritaia' are usually called scrambled eggs) are really a versatile solution, both in the salty version and in the sweet version (palacinche).
Preparing
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