Today we are focusing on another classic of Italian cuisine, the omelette with agretti or monk’s beard, whatever you prefer to call it. It’s a delicious, very easy recipe, enjoyable hot or cold. Let’s prepare it to fill a tasty picnic sandwich or for a quick snack.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4/6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 Eggs
- 3.5 tbsp Milk
- 2 tbsp Table cheese
- 1 pinch Turmeric powder
- to taste Pepper
- 4.4 oz Monk's beard (agretti)
- to taste Fine salt
Preparation
1) Remove the waste parts and wash the agretti.
2) Heat some water (enough to cover the agretti) and when it boils, add the monk’s beard and let it blanch for 5 minutes. Drain immediately and transfer to cold or ice water for a minute to ensure it retains its vibrant color; finally, place in a colander and let the excess water drain off. Before adding it to the eggs, chop coarsely with a knife.
3) Brush a 20 cm (8-inch) non-stick pan with a little extra-virgin olive oil. Meanwhile, lightly beat the eggs with the milk; finally, add the salt, pepper, turmeric, and grated cheese.
Mix perfectly, also add the agretti, combine with the eggs, and slide the mixture into the very hot pan. Cover, lower the heat, and let it cook until the omelette is perfectly cooked on the bottom. Wait for the eggs to set on the surface as well and flip the omelette by placing a plate (larger than the pan) on the pan, invert it, and let it slide onto the plate, then slide it back into the pan and let it brown for a few more minutes.
