This is a Roman dish,
I revisited making it a little ‘more’ light,
the omelet is baked without oil, the sauce is made with olive oil, tomato, basil and garlic
instead of the garofolato which is a heavier sauce-based stew flavored with cloves,
served on fresh salad becomes a summer dish is quick to prepare and taste.
And now … SWTICH FIRES!

INGREDIENTS:

-1 Egg-head

-Fresh Tomato

-Salt to taste

- garlic

- Basil

Parmigiano-

Pecorino-

Mint-Roman

WEAR THE APRON, wash your hands, BEGIN!

Beat the eggs with the salt,
pour into a baking tray lined with baking paper, bake for about 10 minutes at 180 degrees.
When the omelette will be cold you will be gunned down,
cut into strips, as if it were tripe,
place it in layers in a baking dish,adding with the sauce, Parmesan and pecorino cheese, and some
leaves of mint.
Heat in a preheated oven at 180°
and served with a salad
and a glass of iced Colli Lanuviani wine!

Et voilà…a fresh idea for summer!