Lampascioni with eggs
Instructions
Clean, wash and remove lampascioni the outer leaves.
Cut into thin slices and cook in salted water for 10 minutes.
To sweat the lampascioni with olive oil in a frying pan turning them until they often; combine tomatoes, blanched, peeled and cut into cubes, then the beaten eggs lightly with a pinch of salt.
Flex the mixture for a few minutes and serve hot.
Ingredients and dosing for 4 persons
- 600 g of lampascioni
- 400 g of ripe red tomatoes
- 3 eggs
- 3 tablespoons of olive oil extra virgin
- Salt