Summary

Ingredients

• 4 egg (s)
• 20 g parmesan, freshly rated
• 250 ml milk
• 5 tablespoon extra virgin olive oil, cold-pressed
• 0.5 ½ onion (s)
• 1 clove garlic
• 1 can tomato (s), chopped (400 g)
• salt and pepper
• 1 pinch (s) oregano, rubbed

Print Recipe Pin Recipe

Instructions

1. Grate 20 g of parmesan cheese. Put 4 eggs in a bowl and whisk briefly. Add 250 ml milk, salt and pepper and mix thoroughly. Let rest for 10 minutes.
2. In the meantime, finely chop 1/2 onion and 1 clove of garlic and sweat in 2 tablespoons of olive oil, but it should not take on any color. As soon as the onions are translucent, add the tomatoes. Season with salt, pepper and oregano and cook for about 30 minutes.
3. Heat 1 tablespoon of olive oil in a pan (if possible in a coated one) and distribute 1/3 of the pancake mixture as evenly as possible on the bottom of the pan. As soon as the underside is golden brown, turn and fry the other side as well. Remove and let cool down at room temperature. Do the same with the rest of the dough.
4. Roll up the pancakes and cut into fine strips. Mix carefully into the tomato sauce and simmer for another 2 minutes over low heat. Serve with freshly grated parmesan.
5. Variations: Cut another 1/2 carrot and 1/2 stick celery with the onion and fry them. Season with basil or fresh rosemary instead of oregano.
6. Even tripe was unaffordable for the poorer classes of the people in Italy in earlier times. That is why housewives have created a substitute dish from the food available to them. This is a so-called tastes like dish.
7. Other examples are patate trifolati (= fried potatoes with truffle aroma) or zucchini trifolati (= zucchini with truffle aroma), which do not contain any truffles. These dishes have been forgotten for decades, but have recently come back into fashion in Italy.
8. Here in Germany these as if dishes are completely unknown or are mostly cooked in ignorance with real ingredients.