DURATION 30-60 minutes DIFFICULTY Low Omelette with eggs, ricotta and tomato carpaccio INGREDIENTS for 4-6 people 300g potatoes 1 white onion 2 sections of small red pepper 2 sections of yellow pepper 1 jar Alce Nero organic boiled peas 50g rocket 1 large Alce Nero organic cuore di bue tomato 1 small piece fresh chilli pepper 1 spoon Alce Nero organic lemon juice 8 Alce Nero fresh organic eggs 80g grated parmesan cheese 200g cow’s milk ricotta 100ml milk Alce Nero organic extra virgin olive oil Salt 100g rocket (to serve) METHODPeel and dice the potatoes, sauté them in a pan with a drizzle of oil and a few drops of water, until tender. In the meantime cut the pepper into pieces, drain the peas and finely chop the rocket. Add the peppers and peas to the potatoes, season with a little salt and brown for another 2 minutes on a moderate flame. Break open the eggs into a bowl, add the grated parmesan cheese, the ricotta, milk, rocket and 6g of salt. Pour the mixture into an 18 cm diameter non-stick pan to form a number of tall mini-omelettes. Cook for 5 minutes on each side on a medium-low flame until golden. Use a mandolin or slicer to thinly slice the tomatoes, season with oil, lemon juice and salt. Serve the mini omelettes with rockets leaves and the tomato carpaccio. To complete the recipe Organic boiled chickpeas - LL824 Shop now Boiled organic peas - LL848 Shop now Organic lemon juice - SL001 Shop now Organic extra virgin olive oil - OL674 Shop now
