settembre 4, 2009
I have two Tuscan recipes waiting to be published: they were supposed to be publishd in August, but in between holidays, Scotland and sun I totally forgot to post them here! So, it’s time to face the first one!
Omelette! What a great invention! All you need is eggs – better if farmer eggs – and some leftover vegetables. In a few minutes you’ll have an easy but delicious dish, perfect to be eaten with some fresh bread. One of the most popular Tuscan omelette is onion omelette.
My most vivid memory of onion omelette is related to summer holidays at the seaside. My parents used to rent an apartment with my uncle and aunt in Castiglione della Pescaia, for the whole month of August. It was the best period of the year for me and my cousin Margherita. We were totally free to run around in the pinewood, searching clues that could bring us to the gates of the Fairy Land, we rode for kilometres our bikes remaining stuck into the same road.
Each year we tryed the adventure of the flea market, setting two boxes at the beach entrance full of comics, bangles, and other things. We hoped to sell all this stuff to people coming to the sea, but our only customers were our mums, who used to buy all the comics they had bought us in the previous days.
The most exciting moment was going fishing with dad and uncle Giovanni, after dinner or at dawn. We took the open sea with our rubber boat: I was so enthusiastic, years before reading ‘The old man and the sea’. When it was breakfast time, sandwiches made with onion omelette was our choice. As a child, in a regular day I would have be struck with horror in front of a breakfast made with onion and not with cookies and jam… but that was my ‘old sea dog’ day, I woke up at dawn, I touched a worm and I was waiting patiently for the fishes and so onion omelette was perfect for my breakfast!
- medium onion, 6
- eggs, 4
- salt & pepper
- extravirgin olive oil
Whisk eggs and sesaon with salt and pepper.
Slice onions thinly. Heat a tablespoon of extravirgin olive oil in a large pan and add onions. Cook on a low flame and stir frequently, adding some tablespoon of water to make them soft. When they start melting a bit, season with salt and and pour eggs over them. Move the pan back and forth to cover onions with eggs and cook on a strong flame. Make the eggs thicken and turn over the omelette: let it thicken again and it’s ready to eat!
You don’t have to wake up at dawn to eat the omelette! If you’re searching for a more glamouros solution, you can make a thicker omelette, cut it into little squares and put them over toasted bread, to have a rustic and flavourful finger food!