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Recipes

Onion omelette

June 24, 2011

Ingredients

  • four medium size onions
  • garlic
  • oil
  • salt
  • a handful of grated parmesan cheese
  • six eggs

What to prepare

  • an iron skillet
  • a fork
  • a plate

Procedure

Clean four onions and slice; brown them in a pan with some oil.

Beat six eggs, salt and add the browned onions and a handful of grated parmesan cheese pouring it into a pan where you previously put some oil.

Slowly cook turning it a few times helping yourself with a dish.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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