History:
Omelette alla Piemontese is a traditional Italian dish from the Piedmont region in the northwest of Italy. Known for its rich and rustic flavors, this omelette reflects the region's love for hearty ingredients, particularly cheese and fresh herbs. The Piedmontese are known for their exceptional cheeses, and Fontina is a classic staple of the region, giving this omelette its creamy and savory character. The omelette is simple yet refined, often served for breakfast or as a light meal. Its combination of fresh herbs and rich cheese is the perfect comfort food, embodying the agricultural traditions of Piedmont, where dairy farming is a key part of the local economy.
Detailed Recipe (Step-by-Step)
Ingredients:
4 large eggs
50g Fontina cheese, grated
1 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme, finely chopped
Salt and freshly cracked black pepper, to taste
2 tbsp butter (or olive oil)
1 small onion, finely chopped (optional)
Fresh rosemary sprig for garnish (optional)
Instructions:
Whisk the Eggs:In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper. Whisk until the eggs are smooth and slightly frothy.
Prepare the Herbs and Cheese:Finely chop the fresh parsley and thyme. Grate the Fontina cheese. Combine the herbs and cheese in a small bowl and set aside.
Sauté the Onion (Optional):If you're using onions, melt 1 tablespoon of butter (or olive oil) in a small non-stick frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and golden. This step adds a mild sweetness to the omelette, but it's optional if you prefer a simpler flavor.
Cook the Omelette:In the same frying pan, add another tablespoon of butter and allow it to melt over medium-low heat. Once the butter is hot but not browned, pour in the beaten eggs and swirl the pan to ensure they spread evenly across the surface. Let the eggs cook for about 1-2 minutes, allowing the edges to set but the middle to remain slightly runny.
Add the Cheese and Herbs:Sprinkle the grated Fontina cheese and fresh herbs evenly over one half of the omelette. Allow the cheese to melt into the eggs as they continue to cook, about 1-2 minutes.
Fold the Omelette:Once the cheese has melted and the omelette is mostly cooked through but still soft in the center, gently fold the omelette in half using a spatula. Cook for an additional 1-2 minutes, then remove from heat.
Serve:Slide the omelette onto a plate, garnish with a sprig of fresh rosemary if desired, and serve immediately. The omelette should be soft, creamy, and packed with flavor from the cheese and herbs.
Wine Pairing
1. Barbera d'AlbaBarbera d'Alba is one of Piedmont's flagship red wines. Known for its juicy acidity, berry flavors, and soft tannins, it pairs beautifully with the creamy, rich flavors of the Fontina cheese in the omelette. The wine’s acidity balances the richness of the cheese, making it a perfect pairing.
Top Producers:
Giacomo Conterno: Renowned for producing complex, well-structured Barbera wines.
Pio Cesare: Offers a balanced and expressive Barbera with excellent depth.
Elvio Cogno: Known for a more traditional style, bringing forward the rustic charm of Barbera.
2. Langhe ArneisA white wine native to the Piedmont region, Arneis is a great match for the Omelette alla Piemontese. With its floral aromas, crisp acidity, and hints of citrus, Arneis provides a refreshing contrast to the rich cheese and herbs in the omelette.
Top Producers:
Roagna: A leading producer of organic Arneis with a minerally edge.
G.D. Vajra: Known for producing expressive and finely balanced Arneis wines.
Pio Cesare: Also produces a highly regarded Arneis with great complexity.
3. Dolcetto d'AlbaDolcetto d'Alba is a red wine with soft tannins and fruity, berry-like flavors. It is approachable and versatile, making it an excellent pairing for this cheese-heavy omelette. The smoothness of the Dolcetto complements the richness of the Fontina cheese while enhancing the herbs’ freshness.
Top Producers:
Marchesi di Barolo: Known for their elegant and well-structured Dolcetto.
Moccagatta: A producer that creates Dolcetto wines with a touch of sophistication.
Poderi Colla: Renowned for producing traditional Dolcetto wines with a bright fruit profile.
Chef Tip:
For a more decadent version of this Piedmontese omelette, try using a combination of Fontina and a small amount of truffle butter or truffle oil. The earthiness of the truffle complements the rich cheese and fresh herbs, adding an extra layer of depth to the dish. Be careful with the truffle, as a little goes a long way!
By Master Chef Gianluca Deiana Abis.
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