Green Omelette Tagliatelle with Mushrooms and Speck
Category: Main Course
Servings: 4
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| All-purpose flour | 250 g |
| Fresh spinach | 250 g |
| Butter | 40 g |
| Eggs | 3 |
| Fine salt | 1 pinch |
| Extra virgin olive oil | to taste |
| Porcini mushrooms | 300 g |
| Speck (smoked ham) | 150 g |
| Fresh parsley | 10 g |
| Garlic | 2 cloves |
| Vegetable broth | to taste |
Instructions
-
Prepare the Spinach:
Begin by thoroughly washing the fresh spinach under cold running water to remove any dirt or grit. Drain and set aside. In a large pan, pour a little olive oil and add one peeled garlic clove. Sauté the garlic until golden, then remove it and add the spinach. Sauté for a few minutes, allowing the spinach to wilt and soften. Season with a pinch of salt. Once the spinach has reduced in volume and softened, remove the pan from the heat. Let the spinach cool slightly, then transfer it to a food processor and blend it into a smooth cream. Set the spinach cream aside. -
Prepare the Omelette Batter:
In a bowl, whisk the eggs together. Add a pinch of salt, then slowly pour in the milk while continuing to whisk. In a small saucepan, melt the butter over low heat. Once melted, let it cool slightly before incorporating it into the egg and milk mixture. Using an electric hand mixer, blend the batter until smooth. Next, fold in the spinach cream, mixing it well to combine the flavors and create a uniform batter. -
Cook the Omelettes:
Heat a non-stick pan (about 20 cm in diameter) or a crepe pan over medium heat. Lightly grease the pan with butter, using a piece of paper towel to spread it evenly. Pour a ladle of the batter into the pan, spreading it thinly. Cook for about 1 minute, or until the underside is lightly golden. Occasionally shake the pan to prevent the omelette from sticking. Flip the omelette and cook for another minute on the other side. Repeat this process until all the batter is used, setting each omelette aside to cool. -
Prepare the Mushrooms and Speck:
Clean the porcini mushrooms carefully by scraping the dirt from the stems with a knife, using a kitchen brush to gently clean the caps. Slice the mushrooms into ½ cm thick pieces. In a large pan, heat a bit of olive oil over medium-high heat. Add the garlic (minced) and the chopped parsley. Sauté until fragrant, then add the sliced mushrooms. Stir-fry for 5-7 minutes until the mushrooms are tender and browned. Add a splash of hot water or vegetable broth if the mushrooms seem too dry. Stir occasionally to prevent burning. When the mushrooms are cooked, add the speck, finely sliced, and cook for another 2-3 minutes, allowing the speck to crisp up. Remove from heat and set aside. -
Assemble the Tagliatelle:
On a clean cutting board, take each omelette and roll it up. Once rolled, slice it into thin strips, about 1 cm wide, to create the tagliatelle shape. -
Combine and Serve:
Add the freshly made omelette tagliatelle into the pan with the mushroom and speck mixture. Toss gently to combine, ensuring the tagliatelle is coated with the savory sauce. If needed, add a splash of vegetable broth to create a bit of sauce and enhance the flavors. Serve immediately, garnished with extra parsley or a drizzle of olive oil.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 20 g |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Fat | 30 g |
| Saturated fat | 10 g |
| Cholesterol | 180 mg |
| Sodium | 600 mg |
Tips
- Vegetarian Option: Skip the speck and add more mushrooms or a handful of grated cheese for added flavor.
- Make Ahead: The frittatine (omelettes) can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat in a pan before slicing into tagliatelle.
Enjoy this elegant, hearty dish as a delicious main course for a special dinner or as a part of a larger meal to impress your guests with its rich flavors and creamy texture.
