Uova Trippate – Eggs in Tomato Sauce:


Eight eggs
Four tbs. grated Parmigiano
One sprig parsley
Eight leaves basil
Four leaves mint
One small onion
12 oz. tomatoes peeled, seeded, and chopped
Two tbs. olive oil

How to make the Uova Trippate – Eggs in Tomato Sauce:

Prepare four very thin frittate using a pan more prominent than the standard 8-in. Cool and then roll and cut them across into strips. Set aside.

Saute the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper, basil, and set aside. Arrange layers of eggs, tomato sauce, cheese, and basil, and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese—Bake in a 400°F oven for 10 min. Serve.

Serves 4

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.