Artichoke and Pecorino Cheese Omelette
Let’s start with Mrs. Clotilde Lo Verde, who proposes an Artichoke and Pecorino Cheese Omelette, a simple yet tantalizing dish that conquers every palate. Just a drizzle of extra virgin olive oil to sauté the artichokes in a pan along with thinly sliced white onion, seasoned with a pinch of salt and black pepper. Once cooked, add the egg and cheese mixture, some minced mint leaves, and cook the omelette on both sides. A triumph of aromas and flavors.
Ingredients for 4 people:
- 6 artichokes
- 1 white onion
- 1 tablespoon of grated pecorino cheese
- 4 eggs
- Salt
- Black pepper
- Extra virgin olive oil
- A bunch of mint
- 1 lemon
Preparation
Clean the artichokes by removing the tough outer leaves. Slice them thinly and place them in cold water with half a lemon to prevent them from browning, for about 3 minutes.
Take a skillet, add a drizzle of extra virgin olive oil, pat dry the artichokes with a cloth, and sauté them together with the thinly sliced white onion, then season with salt and black pepper to taste.
Meanwhile, beat the eggs with a whisk or fork, add a tablespoon of pecorino cheese and some chopped mint leaves. Once the artichokes are golden brown, add the egg mixture and cook the frittata on both sides. Serve it hot.