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Monferrato’s green garlic starter

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Monferrato’s plate of eggs, tomatoes and thin herbs

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MONFERRATO'S PLATE OF EGGS, TOMATOES AND THIN HERBS

Preparation: it’s a home-made dish, complete and tasty that perfectly solves the problem of a dinner.

Fry in a pot oil and butter with onion in slices, sage and rosemary: put the mature, peeled tomatoes, squeezed and chopped. Let them cook and get dry for half an hour or longer while adding some salt and sugar.

Then put this good-smelling and sweet sauce, whose slices still appear, in a large pot and break one egg per person above.

Scatter on the pot two spoons of mixed raw parsley and basilicum with some garlic and a handful of grated cheese.

Put the pot in a very hot over (or even on the fire) for a few minutes until the white of the eggs gets curdled. 

Special Thanks

Edizioni So.G.Ed srl " Il Piccolo"