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Recipes

Omelette with Saint Peter's herb

June 23, 2011

Ingredients

  • A bunch of Saint Peter’s herb
  • four eggs
  • a bunch of herbs
  • salt
  • butter
  • oil
  • a handful of grated parmesan cheese

What to prepare

  • an iron skillet
  • a fork
  • a plate

Procedure

Finely mince a bunch of Saint Peter’s herb (cretano) and a bunch of herbs.

Beat three or four whole eggs with a fork, salt and add a handful of grated parmesan cheese and pour the green sauce in a pan on high heat, where you already melted some butter and oil.

Continuously move the pan until the edges of the omelette rise.

When it seems cooked, turn the omelette over with a dish as wide as the base of the pan and put back on the heat, having added again some butter and oil.

Once cooked, turn the omelette over again and serve hot.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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