Another deceptively simple brunch dish from Ada Boni’s The Talisman Italian Cook Book (USA trans. 1950). I actually learned a new technique preparing this dish by incorporation flour into the egg batter for the omelette. Something I had never seen up to this point in my life. The result was almost imperceptible but I feel like it gave it an earthy quality in the bite feel of the dish. The season is spot on like many of Boni’s recipes and the result, overall, is just really enjoyable. Top with some fresh basil for that added panache.
2 tbsp flour
1/2 lb ricotta
1/8 tsp salt
1 tbsp Romano cheese, grated
1 tbsp butter
- Whisk flour with 2 tablespoons of water until fully dissolved and then add the eggs and beat thoroughly.
- In a mixing bowl combine ricotta, Romano cheese, salt and 1 tablespoon of warm water.
- Heat butter in skillet. Pour half the egg batter in and cook gently until settled.
- Dollop the ricotta batter in the centre and then pour the rest of the egg mixture on top and cook gently.
- Fold over and cook until egg sets.
- Top with grated Romano and freshly cracked black pepper.