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Grana Padano stuffed omelette with ratatouille

Name: Grana Padano stuffed omelette with ratatouille
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Italian
Ingredients: 12 medium eggs; 50 g Grana Padano, grated; Salt; 25 g butter; 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; 150 ml milk; 150 ml double cream; 300 g Grana Padano, grated

Easy

4 people

30 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!

Ingredients

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

Preparation

STEP 1

Ratatouille.
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

Omelette.
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.

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Grana Padano stuffed omelette with ratatouille

Ingredients

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

Preparation

Ratatouille.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.

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.

Omelette.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.

Related recipes

Egg white omelette with spring onion, ham, tomato, green beans and Grana Padano

Baked savoury pancakes with asparagus and Grana Padano

Green spinach crepes with ham and creamy ricotta and Grana Padano PDO filling

An iconic product

The PDO

Fun Facts

The consortium members

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

Ratatouille.
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.

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.

Omelette.
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.