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Frittata con gli zucchini

(Omelette with zucchini)

In a pan put olive oil and zucchini, which have to be long and fresh and chopped in pieces about 2 centimetres thick like discs. Brown them over a very low fire until when the zucchini wither and become tender. At this moment add the beaten eggs (2 eggs for each person) with Parmesan cheese, salt and a pinch of pepper. Make the eggs curdle and brown both sides.

This is a very genuine course because prepared with zucchini from the kitchen garden and eggs from the chicken run.

Text Tebaldo Lorini
Translated by Gianna Toni


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