Monday, February 26, 2007

Omolette José

Beat two egg whites with some salt until it stiffens.
Fry some pancetta slices until crispy and let the grease drain on a piece of absorbent paper.
Sautée some wild asparagus, after blanching them. Cut in small pieces, but let the tips whole. Season with Cellery salt.
Have some Cerfeuil leafs chopped and ready on the side.
Have a egg yolk ready and intact on the side.

Using a omellette sautée, non-stick, please, heat it up and smudge some ghee (clarified butter) on it with a silicone brush. Add a bit of garlick for flavour if you wish.
Instead of the butter you can use Virgin 1º olive oil, from good portuguese quality , the best, I must say.

Add the crushed pancetta, chopped Cerfeuil and asparagus and gently incorporate them into the beaten egg white. Save a small spoon of beaten egg white to use later.

Add this mix to the now hot sautée, give it a omolette shape.
Keep rolling gently so that it cooks the outside, always keeping the omolette shape.
when you feel that the outside is resistant, lay the omolete on one side and cut a big enough hole to add the egg yolk, unarmed, inside this little hole.

Remember the egg white that you have saved earlier? Use it now to close the hole and gently roll the omolette so that it cooks that part of egg white that you added.

Now, just before you place the omolette on the serving dish, brush it gently with some ghee and add some black pepper fresh from the mill.

Decorate as you wish, and eat it starting on the middle side, where the egg yolk is hidden.

To eat and enjoy with a glass of fine portuguese wine. I still look for the best marriage.

Instead of the Wild asparagus, you may use Salicornia, but reduce the salt because it is already a bit salty by itself.

I realize that it may seem strange to eat, because it is so far away from what one is used to, but the result is very gratifying, believe me...

For breakfast, off course.

Bom Apetite

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