Anchovies omelette and turnip tops
9 Luppoli Belgian Blanche.
Recipe ingredients:(for 4 people)
400 g of anchovies
100 g of turnip tops cleaned and precooked
60 g pecorino cheese
10 g of parsley
salt and pepper to taste
Clean and fillet the anchovies
Chop the parsley finely
Beat the eggs
Add the cheese and parsley
Coat the molds of 10 cm diameter with the anchovies, half overhanging
Add the eggs with the blanched turnip leaves
Bake at 180 ° C
Cook for about 2 minutes
Place the middle of individual plates.
Serve with tomato fondue or fresh herbs sauce.