OMELETTE WITH CANTABRIAN ANCHOVIES
INGREDIENTS
Cantabrian anchovies in olive oil – 500g
Eggs – 5
Pecorino cheese – 60g
Parsley – 1 tuft
Chili powder
Evo oil
Salt
PREPARATION
- In a bowl beat the eggs with cheese, parsley, a pinch of chili and salt
- Combine the previously drained anchovies and amalagamare with the ingredients
- In a pan heat a little oil and add the mixture
- Cook the omelette by turning it at least once per side
PLATING
Dry the omelette with paper towels and serve hot or cold cut into wedges