Tortino Di Bianchetti – Omelet with Young Fishes

(*) Actually served as an intermediate dish (I piatti di mezzo), then for six people.

Mix the eggs in a wide bowl. Add the fish, a little salt and pepper and the grated lemon peel. Mix the ingredients gently so that the small delicate fish remain unharmed.

In a non-stick frying pan (**), heat the olive oil over medium heat. Pour the omelet mixture into the frying pan and cook for about five minutes until the egg is set and only liquid on the surface, loosening the omelet from the bottom of the pan with a wooden spatula.

Then turn the omelet out onto a plate with the browned side up, slide back into the frying pan and cook for one minute on the other side.

Arrange the omelet on a serving platter and serve on the spot.

(**) For an omelet with three eggs: use a 20cm frying pan.

Info: “bianchetti” is the name given to young anchovies and sardines, no longer than two cm. They are considered a great delicacy.

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