Pane, Pizza & Co

- Minestre& Zuppe

- Vegetable

- Pasta

- Eggs

- Meat

- Fish

- Dessert

Frittata di olive (Spinach and olive frittata)

(serves 6)

Cook 300g of spinach in boiling salted water and drain thoroughly; meanwhile soften one finely chopped onion in some Mantova Italian Classic olive oil and beat 9 eggs with 100ml. of milk. Add salt and pepper to the mixture along with 100g of stoned black olives chopped, 100g of feta cheese crumbled, the spinach and chopped onion. Divide the mixture between two oiled baking tins and bake for 20 minutes in a hot oven.

Bayd magli be dersa, Uova strapazzate piccanti (Spicy scrambled eggs)

(serves 4)

Heat some oil in a large pan and gently fry a crushed clove of garlic in it stirring constantly. Add a tablespoon of passata, a teaspoon of cumin seeds, half a teaspoon of coriander seeds, one of hariss, a pinch of paprika and salt. Stir and gently fry for 5 minutes. Beat 6 eggs in a bowl and pour into the pan stirring till set. Then place in a warm serving dish and garnish with olives and chopped parsley.

Bayd magli be dersa, Uova strapazzate piccanti(Spicy scrambled eggs)

(serves 4)

Heat some oil in a large pan and gently fry a crushed clove of garlic in it stirring constantly.Add a tablespoon of passata, a teaspoon of cumin seeds, half a teaspoon of coriander seeds, one of harissa, a pinch of paprika and salt. Stir and gently fry for 5 minutes. Beat 6 eggs in a bowl and pour into the pan stirring till set. Then place in a warm serving dish and garnish with olives and chopped parsley.