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    Grana Padano stuffed omelette with ratatouille

    Group 393Easy
    Group 3824 people
    T230 min

    Chef Francesco Mazzei

    Nobody says no to a nice omelette and this one is a great way to make sure your kids get to eat their veggies too! The Grana Padano fondue gives it an irresistible, velvety finish! You might want to double the amount of sauce, so as to soak it up with some nice crunchy bread!


    • For the omelette:
    • 12 medium eggs
    • 50 g Grana Padano, grated
    • Salt
    • 25 g butter

    • For the ratatouille:
    • 100 g courgette
    • 200 g aubergine
    • 200 g mixed colours peppers
    • 30 g tomato paste
    • 60 ml chardonnay or white wine vinegar
    • 40 g raisins, soaked in water
    • 25 g lilliput capers
    • EVO oil

    • For the fondue:
    • 150 ml milk
    • 150 ml double cream
    • 300 g Grana Padano, grated


    STEP 1

    Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

    Mix all the vegetables into the reduction of vinegar and tomato paste and add the capers, raisins. Adjust with salt if needed and keep warm.

    STEP 2

    Grana Padano fondue.
    Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

    STEP 3

    In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.

    Transfer onto a serving dish, score it lengthwise with a knife and add the ratatouille on top. Pour the Grana Padano fondue around the omelette and serve.