Sicilian Pasta Omelette With Anchovies Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| 3 tablespoons olive or vegetable oil | ||
| Cooked pasta | 2 Cup (16 tbs) | |
| 4 ounces vermicelli or fine egg noodles, cooked according to package directions and drained | ||
| Eggs | 4 standard | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 6 anchovy fillets, rinsed and chopped, or 1 can (6 1/2 or 7 ounces) tuna, drained and flaked | ||
| Black pepper | 1/4 Teaspoon | |
| 2 tablespoons chopped basil or parsley | ||
Directions
1. Preheat the broiler. Heat the oil over moderate heat in a heavy 8- or 9-inch skillet. Add the pasta, and cook, uncovered, for 8 minutes, or until golden and crisp on the bottom.
2. Meanwhile, in a small bowl, beat the eggs with the cheese, anchovy fillets, pepper, and basil. Pour the mixture over the pasta, tilting the skillet from side to side over the heat until the eggs are just set—about 3 minutes.
3. Place the skillet (but not the handle) under the broiler about 3 inches from the heat. Broil until the top of the omelet has puffed and browned—about 3 minutes. Remove from the broiler, cut into 4 wedges, and serve.
2. Meanwhile, in a small bowl, beat the eggs with the cheese, anchovy fillets, pepper, and basil. Pour the mixture over the pasta, tilting the skillet from side to side over the heat until the eggs are just set—about 3 minutes.
3. Place the skillet (but not the handle) under the broiler about 3 inches from the heat. Broil until the top of the omelet has puffed and browned—about 3 minutes. Remove from the broiler, cut into 4 wedges, and serve.
Chef
