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).
Start 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.
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!!!