Bianchetti egg Cream
Instructions
In a Holster slightly beat eggs with salt and pepper.
In a saucepan heat half glass of olive oil and let wither the finely chopped onion.
When it became clear, reduce the flame, put washed and drained bianchetti, pour over beaten eggs with a tablespoon of hot water.
Stir so that the mixture heated to maintain a fluid consistency and slightly creamy.
Sprinkle with lemon juice, stir and serve.
Accompanying wines: Soave DOC, Torgiano Chardonnay DOC, Bianco Alcamo DOC.
Ingredients and dosing for 4 persons
- 400 g of bianchetti
- 4 eggs
- 1 onion
- 1 lemon (juice)
- 1/2 cup of olive oil
- Salt
- Pepper