Amazing Italy: Radicchio Omelette - Interview by Maria Teresa De Donato

 

Amazing Italy:

Radicchio Omelette

 

Interview by Maria Teresa De Donato

(Image from Internet)

Our journey through the Amazing Italy Column with our dear friend, Author and Blogger, Maria Cristina, continues with other precious pearls of her Region: Veneto.

Today, however, instead of talking about history, monuments and places to visit, Maria Cristina will delight us with another of her famous recipes.

I wish you all, therefore, happy reading and, above all, bon Appetit!

 

 

MTDD: Hello, Maria Cristina, and welcome back among us. It is always a pleasure to have you as my guest.

MCB: The pleasure is mine. Thank you for the invitation.

 

MTDD: Maria Cristina, as I mentioned, today we will only talk about cooking with you.

What recipe have you prepared for our readers?

MCB: Today I thought I would present the Radicchio Omelette.

 

MTDD: Is there a particular reason why you chose this recipe?

MCB: Yes, there is. The reason is that in Veneto there are a great variety of radicchio and this means that it is eaten in many dishes.

 

MTDD: Let's get to the recipe, then!

MCB: Very well. The procedure, for those who wish to prepare it, is very simple:

 

Brown garlic, shallots and radicchio (if you don't like the flavor, use only garlic or only shallots) in a pan; leave everything to fry for a few minutes;

Flavor with saffron dissolved in warm water (but if you don't have it, it's fine) and finish cooking;

Turn off the heat, add the sesame seeds (same as saffron), mix and keep it warm. Beat the eggs and milk separately, add the radicchio, salt and pepper to taste, mix and transfer to an oiled pan;

Cook for 20 minutes, cool, and serve.

 

I didn't indicate the quantities because everyone can adjust them to their own taste.

 

MTDD: It sounds like a great idea. Thank you Maria Cristina for this quick and tasty recipe. I look forward to introducing our readers to some other culinary delicacies. In the meantime, we want to remind everyone that, in our previous articles, in addition to describing the cultural, historical, artistic and landscape riches of your region, you also introduced us to many typical recipes from the Veneto region.

We, therefore, invite our friends to go and read them and, why not, try them as well.

MCB: Thank you, Maria Teresa. I’ll talk to you soon. In the meantime, I hope that those who accept your invitation will be satisfied and enjoy the Venetian recipes that we have presented.