Tortino of sundried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 4 | Cloves garlic, thinly sliced | |
| 4 | larges | Ripe tomatoes, roughly chopped or 1 cup sundried tomato, julienne |
| 4 | Eggs, beaten | |
| 4 | tablespoons | Parmigiano-Reggiano |
| 1 | tablespoon | Fresh thyme leaves, chopped |
Directions
In a nonstick pan, heat olive oil until smoking. Add garlic and cook until light golden brown. Add tomatoes and cook until very soft, about 4 to 6 minutes. Remove from heat, add eggs, Parmigiano and thyme and return to heat and allow to set without stirring over medium heat. Serve warm as antipasto with fettunta.
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@...> on Mar 09, 1997.
Related recipes
- Corn bread with sun-dried tomatoes
- Dried tomato torta
- Mock sundried tomatoes #1
- Sun dried tomatoes
- Sun dried tomatoes, how to
- Sun-dried tomatoes
- Sun-dried tomatoes #2
- Sun-dried tomatoes and olives
- Sun-dried tomatoes w/ baby mozzarella & basil
- Sun-dried tomatoes-cheese bread
- Sundried tomato and pesto torte
- Sundried tomato flatbread
- Tortellini salad
- Tortellini salad - gh_9407
- Tortellini salad with sun-dried tomatoes
- Tortellini with sun dried tomatoes & pepperoni sauce
- Tortellini with sun-dried tomatoes & squash
- Tortellini with sun-dried tomatoes and squash
- Tortelloni with tomato-butter sauce
- Tortino