Sicily is the most wonderful place to visit. The culinary influence over the centuries from Norman, Arab, Italian, Spanish and Greek invaders have made it a melting pot of flavors. We discovered Sicilian Egg Strips in Tomato Sauce in a little cafe overlooking the vegetable market in Palermo one morning. We have been serving it to friends ever since to rave revues. It’s very easy to make and tastes of a sunny Mediterranean morning.
- 8 Eggs
- 25 Mls Milk
- 1 Tsp Course Whole Grain Mustard
- 1 Tin Chopped Tomato
- 30 Gm Grated Parmesan Cheese
- Salt and Black Pepper to taste
- 1/2 Tsp Worcester Sauce
- 1/2 Tsp Tabasco Sauce
- 1 Tbs Olive Oil
- 1 Handful Chopped Fresh Mint
Beat the eggs in a bowl and and the mustard, grated cheese and season with Salt and Pepper
Heat a spoonful of Olive Oil in a pan and pour in the egg mixture. Make a thin omelette, cooking on both sides. Repeat till the egg mixture is finished.
When the omelette is hot roll into cigar shapes and keep warm in a low oven.
Heat the tinned chopped tomatoes and add Worcester Sauce and Tabasco Sauce.
Slice the omelette into 0.5cm strips and place on a serving dish. Top with the tomato sauce and sprinkle with grated parmesan and the fresh chopped mint leaves. Serve
To make Sicilian Egg Strips really special try Ricks Napa Tomato Sauce recipe – it’s divine.
For this dish, it has to be Prosecco. We chose Sacchetto Prosecco Col de L’Utia Brut 2017. It is very fruity, green apple, pear and acacia scents it is delicate and fine, fresh and fizzy for all the occasion. Perfect for celebrating the whole year round. Available from Naked Wines.