Servings:
2
Prep time:
20
INGREDIENTS
- - 2 Focacce-tipe bread Panito Gluten Free
- - 2 carots
- - garlic, salt , nutmeg , marsala
- - almonds
- - 2 eggs
INSTRUCTIONS
- First, wash and peel two carrots, cut into slices and let's leave stir-fry with olive oil, garlic, salt and nutmeg; half cooked, pour a cap of marsala. They will gild, leaving them cook for about 10 minutes over medium heat and then 10 minutes over lively fire (no cover). At the end of cooking, add the slices of almonds slightly browned in the oven for three minutes.
- Prepare an omelette with only two lightly beaten egg whites with a pinch of salt, a pinch of white pepper and finely chopped parsley. Simmer in a small very hot pan, in which you have poured a little extra virgin olive oil.
- When the omelette begins to thicken, with a wooden scoop loose edges and close to crescent. Let cook for another two minutes. Halve the focaccia, rub on both sides some garlic and let it brown slightly in a preheated oven at 200 ° C for 3 minutes. Assemble the Panito Focaccia with omelet and a tablespoon of crunchy carrots.
