NEAPOLITAN FILOSCIO with MOZZARELLA, an easy and quick egg-based second course, tasty, perfect for lunch or dinner without cold cuts.
Many of you might wonder what the Neapolitan filoscio is; well, it’s a typical Neapolitan dish made of eggs cooked like an omelette, filled with mozzarella, folded in half, and unlike an omelette, it is not flipped.
Therefore the Neapolitan filoscio is not an omelette but a sort of calzone made of eggs, and it is sheer delight with all that melting mozzarella; of course, it can be enriched with various vegetables or cold cuts.
‘O filoscio’ was the typical “marenna” of construction workers, made by wives for their husbands going to work, a quick and nonetheless substantial yet economical recipe, but don’t call it an omelette!
I must say that in our province this term is not widely used and when I first heard it, it was new to me too. It derives from the French ‘filoche’, much like most terms of Neapolitan cuisine.
It’s halfway between an omelette and a frittata, but it must be stringy to be called filoscio, and today it’s just perfect, especially during Lent because it’s meatless.
Follow me in the kitchen, today there’s the Neapolitan filoscio!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 286.40 (Kcal)
- Carbohydrates 0.00 (g) of which sugars 0.00 (g)
- Proteins 19.60 (g)
- Fat 23.10 (g) of which saturated 13.56 (g)of which unsaturated 4.80 (g)
- Fibers 0.00 (g)
- Sodium 237.80 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 4.2 oz buffalo mozzarella DOP (or fiordilatte)
Preparation
Beat the eggs in a dish with a fork or a hand whisk.
Heat the oil in a pan, enhance the omelette with salt and pepper, and pour it into the pan.
Cook well, making sure it doesn’t burn, do not flip it.
Cut the cheese into slices, preferably from the day before or well-drained, and add it on one half of the omelette.
Fold the omelette over in half and continue cooking for a few minutes, just enough time to melt the cheese.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
