Kaiserschmarrn Omelette Spezzata


150 g flour
Two glasses of warm milk,
Four eggs
a pinch of salt,
30 g sugar,
60 g of raisins to soften,
80 g butter

How to make the Kaiserschmarrn – Omelette spezzata:

Mix until you get a smooth batter, milk, flour, and salt, add the yolks and mix well.
Fit the clear with the sugar until stiff and incorporate it fixed very carefully to the batter.
Mix raisins dried. Heat the butter in a large pan, pour the batter and brown it.
With the help of two forks, tear the pancake into pieces and serve sprinkled with powdered sugar in abundance. (Also doing with a bit of redcurrant jam).

By Annemarie, tanguera (tango dancer) in Bolzano

Serves 4
Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.