Frittata Curls for Garnish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- small bunch spinach
- eggs
- salt and pepper
- drop olive oil
- butter
- Parmesan
Instructions
- Sieve boiled spinach and mix just enough into two beaten, seasoned eggs to color them green.
- In a lightly oiled hot pan, make two or three paper-thin frittatas.
- Roll them up, cut into fine taglierini-like ribbons, saute in butter with Parmesan, and use as a garnish for fricando or similar dishes.