Fried Elvers I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- elvers (cieche)
- olive oil
- garlic
- sage
- eggs
- parmesan
- breadcrumbs
- lemon
Instructions
- Stew the elvers with oil, garlic and sage (as recipe 514); remove the garlic and chop them fine.
- Mix with beaten salted eggs, parmesan and a little breadcrumbs.
- Fry by spoonfuls into fritters; serve with lemon wedges.