1 medium chive flower
4 tomatoes
1 large onion
3 spoons of chopped bell pepper
200g grated mozzarella cheese
Olive oil, salt, oregano, and black pepper to taste
1 medium chive flower
4 tomatoes
1 large onion
3 spoons of chopped bell pepper
200g grated mozzarella cheese
Olive oil, salt, oregano, and black pepper to taste
Separate the chive flowers into bunches
Wash and cook in a large pot with plenty of water, salt, and a bit of milk until the chive flowers are pale green
Drain
Assembly
In a skillet, arrange the chive flower bunches, thinly sliced onion, tomato slices seasoned with salt, black pepper, oregano, and bell pepper, in layers
Brush with olive oil and cook over low heat, covered
When the tomatoes are cooked, add the grated mozzarella cheese and let it melt for a few minutes
Serve with white rice and green salad.
