Omlette with Chilli Peppers
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Here, in Northern Italy, traditional recipes don’t tend to be that spicy. To give you an example, when discussing with our paediatrician the appropriate age to introduce certain foods to our daughter, I asked her ‘When is it o.k to give her chilli peppers?’ She looked at me as if I was mad, and replied ‘Good God! I’ve never had a chilli pepper, and look at me – I’m perfectly healthy!’.
In Southern Italy, it’s a different basket of peppers – not surprisngly given that regions like Basilicata and Calabria grow wonderfully fiery red hot peppers. There it’s not uncommon for infants to have their first taste of a pepper by their first birthday.
Here’s a nice simple recipe that takes full advantage of this noble spice
Ingredients
:
For 4 people:
5 eggs
grated pecorino cheese
1 Senise chilli ( you may want more or less than one, depending upon your taste).
Olive Oil
Salt
How to do it
fry the chopped chilli in olive oil, then take the oil aside and let it cool – this can be used later as a dressing.
Break the eggs open into a mixing bowl, adding the pecorino. Beat them thoroughly, then add the mixture to the chllis still in the pan. Cook on both sides (brown the top side under the grill, if you’re not sufficiently dextrous to flip the omlette over).
Serve with a crusty bread and salad.
To drink
Basilicata, though it produces at least one world-class wine in the form of the red Aglianico del Vulture (known often as the Barolo of the south), is not particularly renowned for its wines.
We suggest a dry white wine – like an Alcamo Bianco from Palermo or Trapani in Sicily.
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Tags: aglianico del vulture, chilli pepper, eggs, potenza, senise, snacks
