Omelette is the best known and most widely reproduced French comfort food. Two ingredients for a recipe as simple as full of pitfalls. To learn its secrets, we have been to Menton, inside Mauro Colagreco's 3 Michelin star restaurant Mirazur. The young (and very excited) chef de cuisine Donato Russo started with the classic recipe of the French omelette, and then presented a soft and delicious variant created with the soufflé technique. To combine the two recipes a touch of Italian style given by the original use of a great Italian cheese.
In collaboration with the Parmigiano Reggiano Consortium, which for the occasion created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and Holland). The code is PRITALIASQUISITA. Visit the shop: shop.parmigianoreggiano.com/
INGREDIENTS / INGREDIENTS
COMELETTE CLASSICA
Uova/Eggs 3 to 4
Sale/Salt 1 g
Butto/Butter 5 g
Olio EVO/EVO oil 3ml
Per la salsa di Parmigiano Reggiano
Uova/Eggs 5
Parmigiano Reggiano 24 mesi 100 g
Panna 5ml
Diametro della padella/Pan Diameter 20cm
OMELETTE SOUFFLÉ
Uova/Eggs 6
Farina/Flour 60 g
Latte/Milk 40 ml
Butto/Butter 50 g
Parmigiano Reggiano 24 mesi 40 g
Diametro della padella/Pan Diameter 24cm
Discover all the videos of the "Italiani a ..." series: • Il filetto alla Wellin...
Visit:
italiasquisita.net/
Shop:
shop.vertical.it/
Follow us on:
/ 147031685608
/ italiasquisita
/ italiasquisita
Contact us:
info@italiasquisita.net