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FRITAJA SA ŠPAROGAMA I SUŠENIM RAJČICAMA

ili “Sprčkani semafor” :-)

Sastojci:

1 vezica šparoga
1 list celera listaša
3 rajčice sušene na suncu
3 mlada češnjaka (bijeli i zeleni dio)
3 jaja
2 žlice mlijeka ili 1 žlica kiselog vrhnja
sol, (bijeli) papar i timijan
2 žlice maslinovog ulja
2 žlice sitno nasjeckane pancete ili dimljene šunke – po želji

Priprema:

Šparoge prelomite i odstranite donji, drvenasti dio. Mekani dio narežite na 2 – 3 cm duljine.
(Ako su šparoge starije i deblje, blanširajte ih.)
Celer listaš i češnjak narežite na listiće, a rajčice na kockice.
Umutite jaja i mlijeko pa žačinite solju i timijanom.
U tavi na ulju pirjajte celer i češnjak dok ne postanu prozirni.
Dodajte šparoge i rajčice (i pancetu) pa pirjajte dok ne omekšaju (3 – 5 minuta).
Ulijte jaja i pecite na laganoj vatri uz protresanje i lagano „guranje“ jaja od ruba prema sredini tave dok ne budu jednolično pečena.
Poslužite vruće, posuto svježe mljevenim paprom.

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ASPARAGUS AND SUN-DRIED TOMATOES FRITAJA (OMELETTE)

or: Scrambled Traffic Lights 

Ingredients:

1 bunch wild asparagus
1 stalk celery
3 sun-dried tomatoes
3 spring garlic bulbs and stalks
3 eggs
2 tbsp milk or 1 tbsp sour cream
salt, (white) pepper and thyme
2 tbsp olive oil
2 tbsp finely chopped pancetta or smoke-cured ham – optional

Method:

Snap the asparagus spears so as to remove the hard, woody parts. Cut the tender spear parts 2-3 cm long.
(If older and thicker, consider blanching the asparagus.)
Slice the celery and garlic. Dice the tomatoes.
Whisk the eggs and milk. Season with salt and thyme.
Sauté the celery and garlic in oil until translucent.
Add the asparagus and tomatoes (and the pancetta) and sauté until tender (3-5 min).
Pour in the eggs and fry over low heat, shaking the pan and “pushing” the eggs from the rim toward the centre of the pan, until done.
Serve hot, seasoned with freshly ground pepper.

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Arhiva