THE CHALLENGE: Cooking a soft omelet.
ELISA ROSATI assists clients with matters connected with the application of anti-laundering laws, data protection and anti-corruption programs. After earning a Masters degree at the Sole 24Ore in 2012, she got a Masters degree in fashion law in 2013 at Altalex. The course focused on design, copyrights and criminal law in the fashion industry.
Elisa cooks a sophisticated soft omelet
For the omelet mix together 200 grams of egg, 80 grams yolk, 50 grams cream, 1 gram salt (06) and a pinch of white pepper. Peel 200 grams of Jerusalem artichokes, dice and cook in a liter of boiling water with 5 grams of salt for about 8 minutes. Take 200 grams of tomatoes, wash and slice them. Then put the tomatoes in a pan with 20 grams of extra-virgin olive oil and 10 grams of chopped white onion, add tomato paste, cover and let it cook for about 10 minutes. Add salt to taste. Warm a non-stick pan, heat up two teaspoons of tomato, pour in two-thirds of the eggs and allow to thicken. Take the pan off the heat and add the rest of the egg to keep the omelet soft. Add Jerusalem artichokes dices and minced parsley.
Artistic license in respect of the original recipe: potatoes were used instead of the Jerusalem artichoke in the original recipe because the product is currently out of season.