A quick appetizer that focuses everything on the quality of the culaccia and the raw materials for the omelette, which must be of the highest quality. We pair it with Franciacorta Brut Cuvée 22 Castello Bonomi.
Culaccia, similar to culatello but sweeter and softer, is a cured meat that pairs perfectly with the freshness and cleanliness of Castello Bonomi’s Franciacorta wines. To accompany it without covering its flavor, a simple and tasty vegetable frittata, made with zucchini and carrots, which add sweetness to the dish.
Ingredients for 4 persons:
8 thin slices of culaccia; 4 eggs; 1 zucchini; 1 carrot; 50 ml of milk; 30 g of grated Parmesan cheese; 1 tablespoon of extra virgin olive oil; sale and pepper to taste.
Directions:
Wash the zucchini and carrot, then finely grate them.
Heat a little oil in a frying pan and sauté the vegetables for a couple of minutes, just long enough to soften them.
In a bowl, beat eggs with milk, Parmesan cheese, a pinch of salt and pepper. Add the sautéed vegetables and mix well.
Pour the mixture into a nonstick skillet and cook over medium-low heat until the omelet is golden brown on one side. Turn it over and cook for a couple more minutes.
Let it cool and cut it into wedges or cubes.
Arrange the culaccia slices on a plate and serve with the omelet. To add a touch of freshness, add a few leaves of arugula or a few drops of balsamic vinegar. For a richer dish, fresh or semi-seasoned cheeses can also be served with it.
Wine pairing:
Franciacorta Brut Cuvée 22 Castello Bonomi
Bright strawberry. It expresses the typical notes of Chardonnay. Fruit, pineapple, peach and apricot to which are joined by aromas of apple, acacia flowers and dried fruit. A fresh, smooth and silky wine with an aftertaste that recalls the sensations perceived on the nose.
Production area: Originates from a special selection of grapes from portions of 22 estate Chardonnay crus selected for: altitude, soil morphology, vineyard age, sun exposure, and optimal grape ripening time in order to obtain a Franciacorta that expresses pleasantness, marked drinkability and encapsulates all the typicality of the soil.
In the cellar: 100% Chardonnay. Vinification of the 22 crus takes place individually in order to create optimal conditions for each batch. Fermentation takes place cold and then the wines remain on the lees and are constantly monitored. Blending takes place by the scrupulous work of the Chef de Cave encompassing all the crus. This is followed by bottle aging for more than 24 months.
Food pairings: Excellent as an aperitif but well suited to the whole meal. Perfect with fish dishes such as grilled shrimp or baked sea bass. Also worth trying with summer vegetable dishes.
Serving temperature: 6/8 degrees
