Instructions: Beat the eggs in a bowl and add the Parmesan salt pepper and parsley.

Put a frying pan on the heat with the olive oil and butter.

Pour the egg mixture into the pan and stir quickly for a few seconds so it becomes scrambled but still fluffy and moist.

Divide on warm plates and decorate with a sprig of parsley and the mosciame.

Eat as a starter.

For a light main course increase the quantity of eggs and mosciame.

Mosciame di tonno is tuna fillet salted and airdried and this is how it used to be preserved for use when the tuna catch was less abundant. Today this very expensive delicacy is thinly cut and normaly eaten as an antipasto sprinkled with lemon juice and olive oil. If you cant get mosciame you could use smoked eel or smoked salmon instead.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.