Cheese Filled Ravioli in Saffron and Herb Sauce by Katie and Giancarlo Caldesi
Plump ravioli stuffed with three types of cheese, bathed in a glorious saffron sauce.
"The perfect omelette is a thing of beauty and is something that all good cooks should aspire to master. Omelettes can be cooked all the way through, but I prefer mine slightly runny in the middle with just a faint touch of colour on the outside. If you like, serve this with a simple herb or green salad tossed with a Vinaigrette.
It shouldn’t take long to cook an omelette – no longer than a minute to ensure the centre is still slightly runny. You don’t want too much colour on the outside of your omelette either. Fillings are acceptable, but don’t overdo it – keep it simple and ensure the ingredients are precooked if needed.
The art of the omelette flip onto the plate is worth practising for that restaurant-quality look." - Darren Purchese.
3 eggs, as fresh as possible, at room temperature
Ground white pepper
Clarified butter as needed
Fresh chervil leaves, to garnish
Crack the eggs into a bowl, season with salt and pepper, then lightly beat the eggs with a fork. Heat a non-stick frying pan over medium heat. When the pan is hot, use a pastry brush to brush clarified butter over the base of the pan.
Pour the eggs into the centre of the pan in one go and leave them to set slightly for 10 seconds. Holding the pan with the handle, gently shake the pan while mixing the egg with a fork. Use the fork to pull the set egg from the side of the pan into the wet centre, and again leave to set for 10 seconds. Repeat the shaking of the pan and mixing of the egg with the fork. Cook for about 1 minute in total for a slightly runny omelette, then remove the pan from the heat
If you are right-handed, hold the pan in your left hand, with the handle away from your body, and tilt the handle up so the pan and omelette are angled downwards. Use the fork to roll the omelette over itself completely, from the handle side to the opposite side.
Take a warm plate and bring the centre part of the plate to the edge of the pan, close to the omelette. Simultaneously flip the pan towards the plate and push the plate towards the pan, to flip the omelette onto the plate. This action will ensure the join of the omelette is underneath, leaving a perfectly rolled omelette. Brush some clarified butter over the top, garnish with a few chervil leaves and eat immediately.
Credits: This is an edited extract from Chefs Eat Breakfast Too by Darren Purchese published by Hardie Grant Books $29.99 and is available where all good books are sold.
Photo Credits: © Ari Hatzis, Elisa Watson.