Elvers, Pisan Style
Origin: Pisa, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g elvers (cieche)
- olive oil
- cloves garlic
- sage
- salt
- pepper
- eggs
- tablespoons parmesan
- tablespoon breadcrumbs
- lemon
Instructions
- Wash the elvers repeatedly until they stop foaming, then drain on a sieve.
- Color garlic and sage in oil, add the elvers (cover if alive), and season with salt and pepper; moisten with a little water as needed.
- When cooked, bind with beaten eggs mixed with parmesan, breadcrumbs, lemon and a little water.
- Optionally finish between two fires for a white surface crust. Cook at least twenty minutes in all.