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Orecchiette

 

Creole omelet
 
  • 300 GRAM FLOUR
  • 200 GRAM SEMOLINA
  • PINCH OF SALT
    •
 
  • 6 EGGS, whisked
  • 1 ONION, chopped
  • 1 CLOVE GARLIC,  chopped
  • 4 TOMATOES, cubed
  • 100 GRAM HAM, cubed
  • 1/4 TSP CAYENNE PEPPER
  • 25 GRAM BUTTER
    •
Knead the flour, the semolina and the salt with as much lukewarm water as needed for a dough (approximately 300cc) for 5 minutes and add a little water until the dough is supple. Roll it out into long tubes and cut thin slices. Flatten these with a knife and make a hole with your thumb. See here pictures of the process. Allow the orecchiette to dry for a couple of hours and then cook them in a large quantity of boiling water. Serve them with your favorite sauce.

Orecchiette in Italian means "little ears" and the shape allows them to hold the sauce better.

Stir fry the onion and the garlic in the butter for 5 minutes; add the tomatoes and the ham, fry 5 minutes more. Add the eggs, the cayenne pepper and salt and pepper to taste and stir; fry on low heat until the omelet has set. Sprinkle with parsley.