Details:
Ingredients
– 4 asparagus and 1 carrot
– 50 g of peas and 50 g of green beans
– 2 scallions and 1 artichoke
– 1 spoon beer
– 250 ml vegetable stock
– 1 spoon of olive oil
– Salt and pepper
– 4 eggs and 20 g of Parmesan
Preparation
– Wash the asparagus under water and scrape with a knife not too sharp. Slice the green part.
– Wash the carrots, scrape the surface if damaged, and slice.
– Shell the peas and wash under running water.
– Wash the green beans, and cut into small pieces.
– Wash the green onions and remove the white part slicing thinly.
– Wash the artichokes, remove the harder leaves until you get the core that consists only of tender leaves. Cut reducing it into small pieces and put them in water with lemon. It is possible to use also the first 8-10 cm of the stem.
– Heat the broth.
– In a pan brown the onion in olive oil. Then add the vegetables and cook for a couple of minutes over high heat. Add salt and pepper, a ladle of broth and cook covered for 15 minutes over medium heat, mixing frequently. If the sauce dries too much, add more broth.
– Break the eggs into a bowl. Combine the beer, Parmesan cheese, a pinch of salt, a sprinkling of pepper and mix with a fork.
– Once the vegetables are cooked pour the eggs.
– Let the omelette cook on low heat covered for about ten minutes from the first side, checking the bottom with a scoop. When it is brown cook also the second side.
– Serve at pleasure, hot, warm or cold.
Barbara Farinelli – www.lospicchiodaglio.it
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