Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***
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- Опубліковано 7 лип 2022
- Omelette is the best known and most widely reproduced French comfort food. Two ingredients for a recipe as simple as full of pitfalls. To learn its secrets, we have been to Menton, inside Mauro Colagreco's 3 Michelin star restaurant Mirazur. The young (and very excited) chef de cuisine Donato Russo started with the classic recipe of the French omelette, and then presented a soft and delicious variant created with the soufflé technique. To combine the two recipes a touch of Italian style given by the original use of a great Italian cheese.
In collaboration with the Parmigiano Reggiano Consortium, which for the occasion created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and Holland). The code is PRITALIASQUISITA. Visit the shop: shop.parmigianoreggiano.com/
INGREDIENTS / INGREDIENTS
COMELETTE CLASSICA
Uova/Eggs 3 to 4
Sale/Salt 1 g
Butto/Butter 5 g
Olio EVO/EVO oil 3ml
Per la salsa di Parmigiano Reggiano
Uova/Eggs 5
Parmigiano Reggiano 24 mesi 100 g
Panna 5ml
Diametro della padella/Pan Diameter 20cm
OMELETTE SOUFFLÉ
Uova/Eggs 6
Farina/Flour 60 g
Latte/Milk 40 ml
Butto/Butter 50 g
Parmigiano Reggiano 24 mesi 40 g
Diametro della padella/Pan Diameter 24cm
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Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options
segreto dell'omelette di tre stelle? mezzo kilo di burro :D
You know what this 4-egg omelette needs? A 5-egg cheese sauce.
chef : “an easy dish you can make at home”
That technique with the pan handle at 45 degrees was just showing off. Awesome.
I loved that the sauce had more eggs in it than the omelette. Also it’s so hard to make an omelette that well
"This is a dish you can easily make at home for your friends".
Tried making the soufflé omelette and managed to perfect in the second go. I don’t have a salamander grill, so I turned on the flame broiler in my oven and achieved a very similar result. Love the recipe,and so happy I came across this channel, and kudos to the chef for creating and sharing his techniques and recipe with us.
I am eating carnivore and have greatly improved my hea;lth and lost 70 pounds since June 2023. I am so excited that the first recipe is completely carnivore, and can't wait to try it.I am also going to try the souffle omelette without any flour. Thank you for these recipes and techniques.
For sure will give I try! Grazie! Merci! ❤
The quality of this youtube channel is simply out of this world. Love it so much.
Andai a mangiare al mirazur a 16 Nni come regalo da parte dei miei, aveva una sola Stella all epoca.....tutta la strada che hanno fatto è meritatissima....Chef Colagreco è un vulcano di conoscenza, passione, tecnica e fantasia e la sua brigata è eccezionale.
I love y7our kitchen and you taek so much care in making the food ... looks so good
Absolutely Amazing.
I've made millions of omelettes in my life, but how the heck I've missed Parmigiano Reggiano sauce I dont know. The sauce adds a bit more heaven to the omelette :-) Love it!
The things I have learned on this channel. Amazing. Thank you so much! Italian cuisine is just the best.
That’s awesome and Italians in France is cool too…
Genial la vuelta de la tortilla, gracias por la magnífica técnica.
What a simple yet luxurious dish! Thank you for sharing.
I’ve been practicing making eggs like this and I have to say it does make a difference to have that pure yellow look with some curd on the inside. Very tasty with some green onion garnish and dash of salt.