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Nettle omelette

(4 servings/20 minutes)

pasta colander

6-8 hen eggs
1 bunch of springs of nettles
extra virgin olive oil
2 spoonfuls of Parmesan cheese
salt and pepper

• Beat the eggs lightly in a bowl and season with a pinch of salt.
• Wash the nettles, remove the tips, stew for a few minutes, strain and wring.
• Put the nettles in a pan with three spoonfuls of hot oil and leave to gain flavour for 10 minutes.
• Break the eggs in a bowl, add salt and beat them lightly.
• Pour the beaten eggs in the pan.
• Season the omelette with the parmesan cheese and a pinch of pepper.
• Cook for 5 minutes, turn the omelette and finish cooking.
• Allow it to slide on the plate and serve.

The omelette can be served sliced, as starter, or as main course accompanied by a salad.

Kids partecipation
It is better to avoid kids making direct experiences with nettles. They could break the eggs, an easy work only for people who are able to do it. Maybe it is better to leave it , for this time. 

In the past the omelette did not used to be turned and cooked from both sides; the saying “don’t turn the omelette” comes from this. In chapter “omelette” of his book “Science in the kitchen and the art of eating well”  Pellegrino Artusi writes:
“also because it is cooked on one side only, which custom  is  preferable for almost all omelettes. When the underside has firmed up, flip the skillet over a platter which you are holding in your hand, and send  to the table”.
Today, omelette is normally cooked from both sides.

Nutritional and cultural curiosities
Tops of nettles omelette is a typical recipe of poor cooking of Genoa.
It is possible to add spinach leaves and herbs. To be tasted in spring with young and tender nettles.

Useful tips
Nettles omelette shows that many wild herbs have exclusive and inimitable properties. It is a good dish full of hope, ensuring that we can easily eat well.

Data di pubblicazione 31/03/2014 11:02
Ultimo aggiornamento 31/03/2014 11:05