Ingredients

• 200 g desalted cod
• 180 g dandelion
• 8 large eggs
• 8 dried tomatoes in oil
• Juniper berries
• laurel
• lemon
• extra virgin olive oil
• pepper
• salt

For the recipe of the dandelion omelette and cod "petals", cut the dried tomatoes into fillets. Beat the eggs with salt and pepper, adding 1-2 tablespoons of milk to taste. Clean the dandelion, set aside a few leaves to complete and sauté the rest briefly in a pan with a little oil. Transfer it to a plate and divide it into 4 portions.
Put one in the pan and add a quarter of the egg mixture, distributing both evenly. Cook a thin omelette, rolling it as soon as possible. So prepare three more.
Boil the cod in boiling water, unsalted, with 1-2 juniper berries and a bay leaf, for 10-15 minutes; drain it, divide it into "petals" and season with the filleted tomatoes, the grated rind and the juice of half a lemon, the raw dandelion kept aside, oil and pepper. Serve the omelettes with seasoned cod.

Other Recipes you can read:

• Omelette recipe «my way with courgettes and mozzarella – Italian ..

  There "my way" omelette with courgettes and mozzarella it is a recipe from the cook Aurora Cacciari - Chiara Maci's mother as well as one of the first Italian ..

• Deep omelette: the infallible recipe – Italian cuisine reinvented by ..

  You don't know how to do one deep omelette, the kind that are beautiful to look at, and that you can eat with your eyes? Read here: in ..

• enjoy the charm of the Neapolitan culinary tradition – Italian ..

  This is a recipe that will make you travel back in time, reliving the culinary traditions of times gone by. ..