Asparagus omelette – Italian recipe (VIDEO)

Today I’ll show you the Calabrian asparagus omelette, a farmer’s recipe which is typically prepared on Easter Monday.

We will need: 350 grams of fresh wild asparagus, 6 eggs, 6 spoonfuls of water, 50 grams of flour, 80 grams of Calabrian pecorino cheese, 120 grams of Calabrian brawn (soppressata), salt and extravirgin olive oil.

To start, we put to warm up a pot of water, which we will use to parboil the asparagus. We cut the vegetables in small pieces, removing the tough parts. At this point, we dip them in the boiling and slightly salted water, we let them cook fro 3 or 4 minutes, then we drain them. In the meantime, we cut both the brawn and the cheese in small cubes. Now our ingredients are ready and we can prepare the mixture for the omelette. We put in a glass bowl the flour, we add the water and we blend them. Once the mixture is smooth, without lumps, we add the eggs, then we mix well everything. We add the brawn, the cheese, the asparagus, some salt, and mix. At this point, we warm up 4 or 5 spoonfuls of oil in a pan; once it is hot, we pour the omelette mixture in the pan, /blending it so that the egg can coagulate easily and in a uniform way. /we flatten the omelette and we let it cook for 3 or 4 minutes at low heat. Once the omelette has got a golden colour, we can do the twist. If it is small, we can twist it inside the pan itself; otherwise, we can use a dish and transfer it again in the pan.
Let’s add some drops of oil and let’s go on cooking the omelette for 2 or 3 minutes more. Our omelette is now ready; thanks to water and flour, it is soft and thick. This recipe includes typical Calabrian ingredients which give it a distinguishing flavour.