Tasty frittata
Instructions
Clean the mushrooms and remove the stems of the earthy part, wipe them with a damp cloth and a brush, then finely mince with the Crescent.
Clean the parsley and chop it too along with the clove of garlic.
Clean the livers, wash them thoroughly under running water, dry them and toss them in the flour.
Gently melt half the butter in a saucepan, add the mushrooms and the chopped garlic and parsley, season with a ground pepper and simmer at moderate heat for 20 minutes.
After this time you put in the container the flour dusted, let liver flavour all together for a few seconds, add the Marsala wine and simmer for 5 minutes.
Break the eggs into a bowl, add the salt needed and a ground pepper and beat them thoroughly using a whisk.
You heat the rest of the butter and olive oil in a pan, pour in the beaten eggs and let them cook for 3-4 minutes.
Turn the omelette and gilds it also on the other side.
When done, transfer the frittata onto a serving dish, pour over the sauce, liver, and serve hot.
If you prefer, you can bake four small omelets instead of a big, and serve directly into individual dishes.
Ingredients and dosing for 4 persons
- 6 eggs
- 200 g of chicken livers
- 100 g of cultivated mushrooms
- Salt
- Pepper
- 1 dram of dry marsala wine
- 2 tablespoons of olive oil
- 2 tablespoons of flour
- 1 sprig of parsley
- 1 clove of garlic
- 80 g of butter