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Roman tripe of eggs |
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back to fried |
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| Prepare an ordinary omelette calculating 1 egg per person, using a large pan so that the omelette remains rather flat. Then cut into thin strips as if it where tripe, and place in layers in a backing pan, alternating with lots of sauce made from the reciper for roman fettuccine, a mixture of parmesan and roman pecorino cheese and a few mint leaves. Heat it in the oven and serve nice and hot | ||||
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