Little sweet omelettes with tomato
Make a lor of one-egg omelettes, beating in a spoonful of flour, one or two of milk, and a bit of sugar flavored with vanilla and grated lemon peel with eggs.
Cook them on a hot fire in a buttered frying pan. The put on each one three peeled tomato halves, well drained and dressed with rum and sugar. Roll the omelettes and keep closed with a toothpick.
Place them side by side in a buttered pyrex casserole, sprinkle them with sugar, and put them in a high oven so that the sugar caramelizes. Serve with the following sauce: 250 grams (9 ounces) of peeled tomatoes, with all their juice, cooked with 100 grams (3 ½ ounces) of sugar, lemo juice and grated lemon peel, and then sieved.
The omelettes and sauce are good either cold or hot.
Posted on 02/11/2015 da Team Fiaschello Battipagliese
