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Preparation Time:
0 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
5 eggs -
1 jar of D'Amico Wild Onions “Apulian Style” -
10 g chopped parsley -
2 g fresh mint -
salt and pepper to taste -
80 g grated Pecorino Romano cheese
Instructions
Break the eggs into a bowl. Beat the eggs and add the grated pecorino cheese and chopped parsley. Season with salt and pepper.
Drain the D'Amico Wild Onions “Apulian Style” well and cut them in half. Pour a drizzle of extra virgin olive oil into a hot non-stick pan, add the lampascioni and cook over high heat for 2-3 minutes. Remove from the heat and add some fresh mint.
Mix the D'Amico Wild Onions “Apulian Style” with the egg mixture. Pour the mixture into a hot non-stick pan, cover with a lid, and cook over moderate heat for about 4-5 minutes on each side. Once cooked, serve the fritta as desired.
