Truffle Omelette

Good Morning!

I do not know why, but I woke up this morning with a crazy desire of truffles! Perhaps it’s because of the truffle xiao long bao (Shanghainese ravioli) I ate yesterday at Ding Tai Fung.

Or maybe it’s because Italy celebrates the truffle season around this time of the year, and I’m always sure to order plenty of them for my autumn menus…

I’ve always had a passion for mushrooms, particularly the European ones, which are far more flavorful and are found in abundance during the autumn months.

So back to this omelette… It ended up being so delicious that I felt the need to share this very simple but sumptuous recipe… The only problem perhaps, will be to find truffles. However if you have all the ingredients, do give this recipe a try!!!

Add one tea spoon of truffle paste (Tartufata) to 3 whole eggs (L size).

img_0280-1Start by energetically beating the eggs, pausing every minute for 30 seconds so the egg gets fluffier as you add air to it -(if you continue to beat continuously the eggs will not puff up well). After beating rigorously with the pause in between, 6-7 times, a very thick foam will develop.

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At this point melt 30 gr. of salted butter in a pan on low heat.

Add the egg mixture into the butter.

Sprinkle a spoonful of grated Parmesan cheese on the omelette and cook for 3-4 minutes over low heat.

Fold the omelette in half and leave it to cook for another minute. For an even more delicious version, you can also add some fresh mozzarella cheese, and allow it to melt in the omelette.

Buon Appetito & have nice day!!!

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

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