Everybody Hates Cutting School Song At End

eggs in lime [Marche].

me crazy Mmm the smell of tripe ... and that's it. Just the smell!

But the sweet smell of parmesan cheese and marjoram attracts me so much that I always end up micropezzetto a taste and then remind me that I do not like.

I can not help it!

Probably there will be more of "abnormal" that eat the tripe with his nose like me, so maybe you will like this recipe.

always made my grandmother, and was a somewhat 'different, and tastier to eat the "fried" for farming families who had so many eggs and little meat. ..

I am liked, are simple to do, without too many ingredients as I like, and then we wanted to remember my mother and I ... :)

recipe also reported on the collection of traditional recipes of Macerata, Recipes, memories, stories, Manuela Di Chiara and Lucilla.

EGGS IN tripe Macerata.

Ingredients (serves 4):

For the sauce

600 g of peeled tomatoes or chunks of tomato

1 clove garlic;

1 sprig of marjoram leaves, or alternatively, basil

salt, extra virgin olive oil, red pepper, to taste

For omelettes

6 eggs;

1 / 2 cup milk;

1 tablespoon flour;

a spoon of fresh grated pecorino;

a spoonful of grated Parmesan cheese;

nutmeg, to taste;

salt, pepper

E. ..

and pecorino or Parmesan cheese for grating.

Prepare the sauce of tripe by fry the garlic (if you do not like you can just crush it and remove it later) in a tablespoon of extra virgin olive oil. Add salt and add pepper to taste. Boil for a long time, why not be acid, and finally with abundant fragrant marjoram.

Prepare meanwhile the omelettes.

In a bowl lightly beat eggs with milk, flour, grated cheese (alternatively, you can also use only one of two) and a generous grating of nutmeg. Salt and pepper the mixture, then veiled oil a frying pan (24 cm in diameter or so) and 4-5 prepared omelettes, about half a centimeter thick, making them cook on both sides. Who is not practical to turn the omelet on the fly, can help with a lid, and slide the omelette on it and then reverse it back into the pan.

As will be warm, cut into strips, about two cm wide, however, to your taste. Throw in hot sauce and cook for a few minutes. Remove from heat and sprinkle with pecorino or Parmesan cheese (or both!) According to taste.

Serve immediately.

The old peasant recipes are in my opinion too often forget to make room for culinary complicated convoluted that stimulate the eyes, but, to me, are hungry to pass the tenth ingredient listed. I'm not a traditionalist convinced (my mother is enough for me for that), but I'm not even a lover of the kitchen complex. When I read a half page long list of ingredients, especially when it comes to salt, I already feel my stomach it closes.

few ingredients where possible all season, that are in harmony with each other, with a scent that is their natural scent, this is my kitchen ... :)

You will have already noticed from my hiding. Another test coming, of course.

I miss you! ^ ^

A besito a todos!

Babi