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FRITTATA ALLA Bottarga
Dosi per 4: 6 uova, 50 g. di Bottarga,
1 spicchio d'aglio, 2 cucchiai di prez-
zemolo, 4 cucchiai di olio di oliva,
sale e Pepe.
Far soffriggere aglio e prezzemolo tri-
tati in meta' olio evitando che il prez-
zemolo secchi troppo. Battere le uova
con sale e Pepe e aggiungere la bottar-
ga grattugiata, mescolando bene. Far
scaldare il resto dell'olio in una pa-
della e mettervi a cuocere la frittata
a fiamma vivace, facendola dorare da
entrambi i lati.
 endrecipe