This is one of a series of recipes based on the Elizabeth David book ‘An Omelette and a glass of wine’. We are trying different omelette recipes and pairing with different wines and sharing this with you.
This one is simple omelette but with a base of crispy parmesan cheese, paired with a wine fron the north of the region a Dry white Valencay.
LINKS:
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https://www.instagram.com/seasons_in_chassignolles/
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https://www.instagram.com/journal_chassignolles/
Website
frugalfrenchhomestead.com
Substack in English
https://seasonsinchassignolles.substack.com/
Substack in French
https://journaldechassignolles.substack.com/
3 Comments
It's an intriguing recipe, as the parmesan goes into the pan before the cheese to form a sort of topping or protective coating. I guess that's what gives it the crispiness. I missed this one, as I was out when Nigel cooked it. I'm hoping for a sunny day tomorrow and this omelette and a glass of wine. There is quite a famous chateau, near the vinyard. I'll try to find a link. Bonne journée, Ruth
Here is the link to the Chateau near the winery/vinyard. https://www.chateau-valencay.fr/ It was "the home of the illustrious Charles-Maurice de Talleyrand-Périgord, an outstanding diplomat and minister to Napoleon. The castle is equipped with rich historical furnishings and benefits from a large park of around fifty hectares alternating between gardens and forestry. It also played an important role during the Second World War as a repository of works of art from the Louvre."
In all the years that I've made omelettes and put parmesan cheese inside, I have never thought of putting it in the pan first as an outside coating. It's like parmesan chips. Great idea, thank you!