The recipe of the macaroni omelette, one of the favorite dishes of the Neapolitans, to take with you to the sea or in the mountains
With this hot thing there is something better than a picnic or one day at the beach? And, of course, you can not do such trips without taking a good food basket with you!
As we all know, the macaroni omelette It is the favorite dish of the Neapolitans when you decide to organize a day at the beach.
In between dips, biting into a slice of this exquisite dish is the top for stomach and mind!
That's why today we offer you the prescription of the macaroni omelette.
Ingredients
- 300 gr durum wheat pasta (better if striped tortiglioni)
- two tablespoons of extra virgin olive oil
- 2 basil leaves
- a clove of garlic
- 4-5 fresh tomatoes
- 2 eggs
- 30 gr parmesan
- 20 ml sunflower oil
- salt and pepper to taste
We prepare the dry pasta:
We begin to heat the water to cook the pasta; as soon as the water comes to a boil, we lower the pasta and add the salt, cook for the minutes indicated on the package and as soon as it is ready we drain it, let it cool slightly and, in the meantime, prepare a tasty sauce with the tomatoes, the clove of garlic and extra virgin olive oil. Let's salt it and season it with basil, just ready. This sauce must be used as a condiment for pasta with the addition of beaten eggs, pepper and parmesan.
Cook the omelette:
Heat the sunflower oil in a pan, which should be large enough to contain all the pasta for the omelette and, when ready the mixture of pasta and eggs, pour it into the pan very hot and let cook 3 minutes per side.
Cook's notes:
To have an even richer and tastier version, instead of the sauce you can use a good béchamel and bacon.
