FRITADA





No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them
up, add chopped parsley, scallions or leeks cut in small pieces, a
little celery, salt and pepper to taste and four eggs well-beaten; mix
all these ingredients very well with the boned fish, form in omelet
shape. Place in oven in pan greased with olive oil and bake until well
browned.





FRIED TOMATOES WITH CREAM SAUCE FRITTER BATTER facebooktwittergoogle_plusredditpinterestlinkedinmail

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