Funghi, Ricotta & Chorizo con Strisce di Omelette alla Parmigiana
King Oyster Mushroom, Ricotta Cheese, Chorizo and Parmesan Omelette Strips
This intricate looking creation is actually as simple as it is tasty... very simple and very tasty!
It consists of one king oyster mushroom, one egg, one heaped tablespoon of ricotta cheese, a little parsley and a small chunk of chorizo. Want to know how easy it is to make? Read on...
First things first- we need to make a simple omelette of beaten egg, salt, pepper and nutmeg to go on top. Pour the beaten egg mix into the frying pan and wait till it sets, then sprinkle with parmesan cheese. After about a minute, when the cheese has melted into the egg, flip it over once and continue frying for a further minute or so, then remove from the heat and trim down into strips for later.
Next we need to whisk together the ricotta with a little milk, a little parmesan, some chopped parsley, crushed garlic, salt and pepper. And now that we have that done, we can get back to putting this whole thing together...
Start off by slicing the mushroom and laying it out on a hot, dry pan until it begins to moisten, then flip over once. We just want to slightly pre-cook the mushroom, to get it to start exuding its juices, so that it will cook better in the oven and not simply dry up. Arrange the mushroom, as above, on a strip of parchment paper. Now lightly spread each slice of mushroom with a little tomato paste.
Next comes a generous coating of the ricotta and a few strips of chorizo. Then come the omelette strips, which we also spread lightly with some of the ricotta mix. Sprinkle lightly with salt, pepper and a hint of nutmeg and bake in a hot oven for 5 minutes, then an extra 1-2 minutes under the broiler for some nice color.
When it comes to serving, lift over to your plate on the parchment paper and then ease it off with a knife or spatula if necessary. And get ready to whiz this over to your dining table as fast as possible- as you are going to want to get it whilst it's hot!