Erbazzone bread omelette
Erbazzone is a bread omelette that shows the genius of Italian cooking by transforming tired ingredients into new delicacies.
One of the first things to learn from Italian housewives is never to throw good food away. With the right measure of ingenuity anything can be turned into the most delicious treat like this Erbazzone from Emilia.
The Erbazzone is a bread omelette made with spinach and bietole rosse, which is in reality the leafy green tops of beetroot.
4 slices of day old bread.
50 ml milk
50 g grated parmesan
250 g fresh spinach
250 g fresh beetroot tops
50 g butter
Salt, pepper and grated nutmeg
Remove the crust from the bread.
Dice the bread crumb and leave the dices to soak in milk and the beaten eggs.
Wash spinach and beetroot tops thoroughly making sure to remove all dirt.
Cut the rough ends off the stems.
Cook the leafy greens for 5 minutes in salted, boiling water.
Drain the greens, before chopping them roughly.
Check that all the bread has dissolved in the egg and milk mixture.
Mix with grated parmesan, salt, pepper and nutmeg to taste
Fold the chopped greens into the bread mixture.
Melt butter in a frying pan.
Fry the erbazzone over low heat for 10 minutes until the bread omelet has settled.
Serve the erbazzone as a light lunch or as a starter with a slice of boiled ham and some fresh white cheese.
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