We paired Diodoro, Primitivo di Manduria Dop, San Giorgio, to the “Mature Cheese Omelettes”. The wine boasts a deep red colour, an enveloping flavour with a good body and a persistent and intense finish.
The recipe was created by Chef Vanessa Lorenzetti – La Sanamente Cucina Naturale.
- 6 eggs
- 1 bunch of baby spinach
- Dried onion
- 1 bunch of parsley, chopped
- Fresh oregano, chopped
- Extra-virgin olive oil
For the sauce:
- 70 gr Parmesan cheese
- 50 gr Taleggio cheese
- 50 gr Pecorino cheese
- 50 gr clarified butter
- 30 gr potato starch
- 40 cl broth or water
Beat the eggs with all the ingredients.
Heat a lightly-oiled non-stick pan with a diameter of 10 cm, pour in a ladleful of mixture and cook the omelettes 2 minutes each side.
Repeat the operation until the mixture is finished.
Prepare the sauce: melt the butter, add the starch, toast it in the butter and dissolve with the broth.
Bring to the boil, turn off the heat and add the 3 cheeses, add salt and pepper.
Build a stack of omelettes alternating them with the cheese sauce.