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Recipe by: asimcan
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See below ingredients and instructions of the recipe
1 lb fresh tuna
4 TB extra virgin olive oil
4 TB red wine vinegar
1 clove garlic -- thinly
: sliced
2 plum tomatoes -- finely
: chopped
1/4 c fresh mint leaves
1 ts crushed red pepper
1 ts oregano flowers, dried
: Sea salt
: freshly ground black pepper
3 TB virgin olive oil
6 eggs -- beaten
1/2 c scallions -- finely sliced
1/2 c freshly grated Pecorino
Bring 2 quarts water to boil.
Cut tuna into 3/4-inch cubes and drop into boiling water. Lower heat
to simmer and cook 2 minutes. Drain carefully and set onto serving
platter to cool in one layer. In a mixing bowl, stir together olive
oil, vinegar, garlic, tomatoes, mint, crushed peppers and oregano
flowers. When tuna is cool, pour liquid over and set aside. In a
6-inch to 8-inch non-stick sautJ pan, heat 3 tablespoons oil until
smoking. In a mixing bowl, stir together eggs, scallions and
Pecorino. Pour into smoking pan and cook until omelet is set. Cool
and cut into 6 pieces. Divide tuna over pieces of frocia and serve.
Yield: 4 servings
Recipe By : MOLTO MARIO
Date: Sat, 2 Nov 1996 09:45:52
~0500 (E
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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