Tag: Omelette

Spring spaghetti omelette by Benedetta Rossi, the anti-waste recipe that is better than the classic one with 2 more ingredients – Gordon Ramsay’s version

Spring spaghetti omelette 2


Spring spaghetti omelette 2

The spaghetti omelette it is one of the best and best known anti-waste recipes. It may have happened to you several times that you put in too many spaghetti and realized it too late. It happened to us very often and every time it absolutely wasn’t a disappointment. Indeed, sometimes we weight our hand on purpose. In fact, leftover spaghetti cannot have any other role in life other than that of being assembled and cooked like an omelette. The spring version was shared with us by Benedetta Rossi, it is very colorful and perfect to cook during this period.

Spring spaghetti omelette

Ingredients x 4

  • spaghetti 150 g
  • onion 1\2
  • carrot 1
  • peas 200 g
  • extra virgin olive oil
  • diced cooked ham 150 g
  • eggs 3
  • salt
  • pepper
  • grated cheese 50 g
  • diced emmental 150 g

Preparation

The first thing to do to prepare the spaghetti omelette spring is to finely chop the half onion and the carrot. Heat a drizzle of extra virgin olive oil in a pan and brown the two ingredients. When the onion is browned, add peas, season with salt and cook for a few minutes. United too cooked ham, let it flavor and turn off the heat. You put the already cooked spaghetti in a bowl. United the other ingredients: eggs, grated parmesan, salt and pepper. Begin mixing to distribute the seasoning well. Cut the Emmental into cubes.

Also put the Emmental in the bowl the mixture of peas and eggs. When all the ingredients are well mixed, transfer everything into a pan that you have heated with a drizzle of extra virgin olive oil. Cook for 4 minutes, then, using a plate, turn the mixture and cook for another 4 minutes. Your Spring spaghetti omelette ready. Obviously you can replace the ingredients with whatever you prefer. Enjoy your meal.

READ ALSO—> Sweet and sour macaroni omelette, better than the classic Neapolitan spaghetti omelette with the secret of sugar

Spring spaghetti omelette 2

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Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

Neapolitan pasta omelette - Recipe by Tavolartegusto


There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

Neapolitan pasta omelette - Recipe by Tavolartegusto

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe

PREPARATION TIMES





Preparation Cooking Total
25 minutes 15 minutes 45 minutes

Cost Kitchen Calories
Bass Italian 413 Kcal

Ingredients





Quantity for 8 – 10 pieces of 7 cm

    For the mess:

    • 250g of bucatini
    • 400 g of Bechamel
    • 50g of frozen peas
    • 100 g of diced cooked ham
    • 200 g of provola

    For the batter:

    • 200 g of 00 flour
    • 270 g of water
    • salt
    • pepper

Equipment

Method

How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

pasta omelette - Recipe by Tavolartegusto

storage

At room temperature for 1 maximum 2 days.

Tomato omelette, the very easy recipe – Gordon Ramsay’s version

Tomato omelette, the very easy recipe


Do you want an omelette but have you become bored with the usual combinations with vegetables such as courgettes or spinach? Today I give you a fantastic idea to create an omelette that you have probably never eaten: tomato omelette!

The novelty is not in the title, because you will probably have already eaten dishes based on eggs and tomatoes… like eggs in purgatory, a recipe that I proposed to you some time ago and which you can therefore consult right on our website. The novelty, as we were saying, lies in the cooking of the cherry tomatoes!

A bit like what is done in many cakes where we find a type of caramelized fruit on the surface, here we have cherry tomatoes cut in half and caramelized belly down in the pan.

This is the step before cooking the actual omelette and will make all the difference in this recipe, both in taste and presentation!

How to make tomato omelette

Let’s start with one base of extra virgin olive oil flavored with a clove of garlic in a well non-stick pan (essential for turning the omelette without problems at the end). Let’s all get settled chopped cherry tomatoes with the peel facing upwards (so as not to let it dry out and have the “face” of the omelette with the cherry tomatoes all facing the same direction.

Season them with salt, pepper and oregano and let them caramelize naturally (using their sugary juice) over a very low heat for 15-20 minutes.

In the meantime let’s beat the egg simply with some grated parmesan and then pour the mixture into the pan. Naturally, this is done after placing the cherry tomatoes in the centre, removing the garlic and oiling the edges of the pan well with a pastry brush using the oil from the cooking juices.

Let the eggs harden well both on the bottom and on the top, then turn the omelette as per tradition with a firm movement and with the help of a plate. Let it cook for another 2 minutes and it’s ready!

I served it on a bed of salad for a crunchy and fresh touch but you can enjoy it in a nice crazy and take it around for lunch at work or for a nice Sunday outing. I assure you that she will satisfy you completely!

Let us know and… see you next recipe, PocoFood friends!

More recipes to try

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