Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
Fresh goat cheese is a good taste but you may have trouble finding an Italian
variety. If that’s the case try any fresh or young goat cheese sold by your supermarket or cheese store. This recipe always reminds me of the kind of food of shepherd families found in the high pasturage of Alpine Italy.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 12 minutes
3 tablespoons extra-virgin olive oil
24 whole blanched almonds
8 cherry tomatoes, quartered
4 large eggs, beaten until frothy
4 tablespoons fresh goat cheese
4 tablespoons freshly grated pecorino cheese
1 tablespoon finely chopped fresh parsley leaves
1. Preheat the broiler.
2. In a medium-size nonstick skillet, heat the olive oil over medium heat, then cook the almonds until light brown, stirring or shaking the pan, about 3 minutes.
3. Add the tomatoes and continue cooking for 6 minutes, stirring. Pour in the eggs, salt, pepper and break the goat cheese on top. Sprinkle with pecorino and once the bottom has set, about 30 seconds to 1 minute remove and place under the broiler until the top sets, about 30 seconds to 1 minute. You can do this with the oven door open. Slide onto a serving platter and sprinkle with parsley.
Variation:
Note:
Posted: 12/13/2006