COURGETTE SPIRALS IN “ZARANGOLLO” WITH MULLET CAVIER


INGREDIENTS:
450g of courgette spirals
4 fresh eggs
300g of fresh onions cut into julienne strips
25g of mullet caviar
Virgen olive oil, salt, pepper and flour.

PREPARATION:
1. Boil 350g of the 450g of courgette spirals for 2 minutes. Drain and put to one side.
2. In a frying pan on a low heat fry the onion until it is soft.
3. Take the rest of the courgette spirals (100g), coat with the flour and fry in a saucepan with hot oil.
4. Fry the eggs.
5. On a plate, mix the fried onion with the boiled courgette spirals, break up the fried eggs over the top of the mixture and beat stifly together with the crispy courgette spirals.