INGREDIENTS FOR 4 PEOPLE
- 100 g of hop tops
- 6 eggs
- 1 fresh spring onion
- 1 clove of garlic
- 5 tablespoons of extra virgin olive oil
Wash the tops of hops, dry and cut them into pieces about 3 cm long; peel garlic and spring onion and chop finely. Put the mixture in a pan for omelettes with oil, add flavor, then add the tops of hops. Cook over low heat and pour, if necessary, a drop of hot water; lightly salt, then add the beaten eggs, to which you have added a pinch of salt and a pinch of pepper. Let bind on both sides; the omelette can be served hot or cold.
The omelette with hops was widespread especially in the area of Terni. In dialect they call hops li lupari.
Courtesy of Calzetti & Mariucci