Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Ricotta cheese 1/2 c Softened raisins
8 tb Butter 6 ea Raw eggs
3/4 c Slivered or coarsely ground 2 tb Honey
-almonds 1/2 ts Salt
2/3 c Oats 1/2 ts Fennel seed; crushed
4 ea Hard-boiled eggs; chopped 2 tb Oil for sauteing

Place ricotta in a large bowl.

In a large, heavy skillet, melt half of the butter; toast the
almonds and oats until golden. Pour off the almonds, oats, and butter
into the ricotta and mix well. Reserve skillet, and any residual
butter therein, for later.

Stir chopped hard-boiled eggs and raisins into the ricotta mixture.

Beat the raw eggs with honey, salt, and fennel.

Stir the sweetened eggs into the cheese.

Heat remaining butter with oil in the skillet. Pour mixture in to fry
until golden, about 5 to 8 minutes on very low heat. Turn the
omelette if you prefer the eggs well done. Cut into individual wedges
and serve hot.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by
Jeff Pruett Submitted By JEFF PRUETT On 05-16-95

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