Omelette tagliatelle in broth

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Dear Friends, I made this recipe again last night… I don’t know if it’s because I got the ingredients spot-on, the doses just right or if it was just luck, but it was really good.

Ingredients for 2 people:

  • 1 zucchini
  • 1 carrot
  • 1 onion
  • 1 potato
  • 1 celery
  • 10 dried cherry tomatoes
  • water for the broth
  • 2 eggs
  • 4 table spoons of flour
  • 1/2 cup of milk
  • Herbs
  • Salt to taste
  • Olive oil

Put in a pot the water, zucchini, carrot, onion, potato, celery, dried tomatoes and salt and cook for about 45 minutes. When 15 mins are left to cook the broth, prepare the omelette tagliatelle (it’s also fine if you prepare them before). In a bowl, beat the eggs with the flour, milk, chopped thyme, marjoram and basil, and a pinch of salt. The mixture must be semi-liquid, use an electric mixer to remove any lumps of flour. Take a small pan, pour in a little oil and cook 4 spoons of the egg mixture at a time (like crêpes). Finally, roll up the omelettes, cut them into slices (to obtain the tagliatelle) and place them in the hot broth. Bon appétit!

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