Omelette with wild herbs
Region: Friuli-Venezia Giulia
50 g of wild herbs (silene, wild asparagus, valerianella, hop shoots, mint),
60 g of butter,
salt and pepper.
One of the peculiar characteristics of the frittata friulana is that it must be just crunchy on the outside and soft and foamy on the inside. The cooking pan must be quite high because the final thickness must reach at least three fingers.
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