Tortilla salad
Instructions
In a bowl beat the eggs with the Parmesan cheese, a pinch of salt and ground pepper.
Divide the mixture in half and combined with half the tomato sauce and chopped Basil to the other.
4 eggrolls prepared in a pan greased with just a dash of oil, raffreddare and cut into strips.
Check the zucchini, cut into long strips with a vegetable peeler and scottatele in lightly salted boiling water for one minute.
Split the arugula on 4 flat plates, mix the courgettes with the omelette and place in the center of the dishes.
Heat the oil in a saucepan with the white wine and reduce over medium heat for 2 minutes, add the bottarga and add this sauce salads.
Ingredients and dosing for 4 persons
- 4 eggs
- 300 g of zucchini
- 100 g of arugula salad
- 20 g of grated parmesan cheese
- 10 g of basil
- 30 g of tomato sauce
- 5 g of grated bottarga
- 30 g of olive oil
- 10 cl of white wine vernaccia type
- Salt
- Pepper