Author Notes
A recipe that I adopted from David Rocco's episode in Calabria, Italy from his series "La Dolce italia". This dish has quickly become a family favorite. —cucina di mammina
Ingredients
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spicy hot calabrese dry-cured sausage, sliced thinly (skin removed); approx. 12-15 slices or to taste
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2 to 3
whole organic eggs
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whole organic milk or lactose-free
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sea salt and pepper to taste
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extra virgin olive oil
Directions
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Crack the eggs into a medium bowl, season with salt and pepper to taste and blend lightly with a fork; add a splash of milk; set aside.
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In a medium skillet, add the sliced dry sausage and saute lightly until you see the spicy red oils melting a bit. Remove the sausage and place in a bowl; set aside.
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In the same skillet, add the eggs and scramble them lightly until just cooked through (cook the eggs to your taste; softer or more well done, if you prefer.)
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Remove from the heat and combine the sausage slices with the cooked eggs and gently mix together.
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Drizzle a bit of olive oil and serve immediately with toasted rustic bread and a hot cup of espresso.
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