We are going to have a very traditional picnic: colomba pasquale (an Easter panettone), pizza romana (a sort of cheese bread, don’t know why they call it pizza), boiled eggs, omelette, corallina (a roman salami) and of course, chocolate eggs.
the last cookbooks
omelette recipe with ricotta and asparagus
- 2 eggs
- 2 tbsp ricotta cheese
- 1 tsp finely chopped chives 2-3 sprigs
- 2-3 asparagus
- 1 tsp of fresh thyme leaves 2 sprigs
- salt & pepper
- 1 tsp extra-virgin olive oil
Finely chop chives.
To clean the asparagus: soak them a few minutes in ½ cup of baking soda, ½ cup of white vinegar and 2-3 liters of water. Bend one asparagus at the time, until the stem naturally breaks. Keep the top, that’s the totally edible part.
Steam the tops (5 minutes), sprinkled with a pinch of salt. Finally, slice them in 1/2 inches.
Beat eggs in a bowl, add a pinch of salt and pepper. Add one tablespoon of ricotta and mix well.
Heat the olive oil in a non-stick small pan. Pour in the eggs and make sure they spread all over the surface by rotating the pan.
Cook over medium/low heat until sides are well cooked (only sides).
Add the remaining ricotta, asparagus, chives and thyme to the center of the omelette. Lower heat and cook about 30 seconds.
Shake the pan: if the omelette slips around the pan, you are ready to close it.
Don't worry if the center seems a little uncooked, once folded, cooking will go on, and you will get a soft and tender inside.
Close the omelette: help yourself with a spatula or turner to fold it over itself.
Enjoy your ricotta and asparagus omelette!