🫙 From the Spice Rack
Cima Alla Genovese I (Stuffing)
1/2 c Oil, olive 1 md Onion, halved, sliced -- vertically through the -- root end 1 1/2 md Carrots, peeled ** 1 1/2 md Zucchini ** 1 1/2 md Peppers, red bell ** 2 c Spinach, leaves...
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Ingredients8 items
Ingredients
- 1/2cup oil, olive
- 1medium onion, halved, sliced
- 11/2 md zucchini **
- 11/2 md peppers, red bell **
- 2cup spinach, leaves, stems
- 2cup cheese, parmesan, grated
- 4ozprosciutto or
- 4ozham, cooked **
Directions
- 1
1/2 c Oil, olive 1 md Onion, halved, sliced -- vertically through the -- root end 1 1/2 md Carrots, peeled ** 1 1/2 md Zucchini ** 1 1/2 md
- 2
Add the vegetables and salt and pepper
- 3
Saute, stirring occasionally, until the vegetables are just softened
- 4
About 5 minutes) In a mixing bowl, beat the eggs with salt and pepper to taste until blended
- 5
Beat in the Parmesan cheese until the mixture is smooth
- 6
Add the eggs to the skillet, stirring constantly
- 7
Lower heat and stir until the eggs are scrambled and set
- 8
Transfer to a bowl and cool to room temperature