No need to travel to Italy when Italy comes to your kitchen! Recently I have been on cooking spin. What can I say? Once you cooked you are hooked. One thing is sure. It becomes part of your every day routine and plays major part of everyone’s around well being.
I love to experiment with different flavors and textures teasing my pallet while improving my culinary skills. Even though its not always turning perfect the piece of mind I get from it rewards my serendipity. I savor at multiple course gourmet lunch with a big help from Sylwia Wiesenberg who always makes it easy and delicious.
She taught me how to make a simple frittata from an ostrich egg transforming it to fine dining. She is my newest “kitchen shaman” teaching the craft of ostrich egg. She is a visionary coming out with as fresh ideas as her entrees. Back at underbelly that gaze translates on the plate as pan pre-sauteed with ramps and tomatoes, then baked in the oven frittata finished with seasonal micro greens, sprinkle of hemp seeds, maple syrup
In the hands of Sylwia ostrich egg gets some serious handcrafting!
1 ostrich egg
2tbs of extra virgin olive oil
1 tbs of cows grass unsalted fed butter
1 bunch of ramps
2 large tomatoes
Sautee ramps on small heat with olive oil and butter. Add some tomatoes. Stir well for few minutes until ramps start to shrink in size. Pour the egg liquid mixture to the pan and gently shake it. Leave it for few minutes on the small heat until the consistence saddles down. Pre-heat the oven to 375F. Bake it for 15-20minutes. Serve with your favorite seasonal micro greens, radishes, and salads.
YOUR TURN TO BE IRRESISTIBLE DIVALISHIOUS CHEF!