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"This is a beautiful dish that you can use for brunch, lunch or dinner or an apertivo, like a starter or appetizer at a party," says Rach. It's layers of thin omelet, proscuitto cotto (cooked ham) and Emmentaler cheese topped with a head of blanched and gratineed cauliflower. Rach based it off a recipe in an old Italian cookbook and loves the result. It's a delicious showstopper. "Looks like a party!" she exclaims.
For more popular BLD recipes, check out Rach's Cheese Souffle Frittata and Savory French Toast with Strawberries and Basil and Sausages.
Ingredients
- Salt
- Juice of 1 lemon
- 2 fresh bay leaves
- 1 large head cauliflower
- 4 tablespoons butter, plus 3 pats
- 6 tablespoons EVOO
- 2 cloves garlic, crushed
- 1 cup grated Parmigiano-Reggiano
- Pinch of red pepper flakes
- 6 large eggs
- Splash of milk or cream (3 tablespoons)
- Fine pepper or white pepper
- 2 teaspoons Dijon mustard
- 8 slices thinly sliced Emmentaler cheese from deli
- 8 slices prosciutto cotto
- ½ teaspoon smoked paprika or paprika
- 2 tablespoons finely chopped flat parsley and thyme combined
Yield
Serves: 4
Preparation
Bring 4 quarts water to boil and salt it. Add juice of 1 lemon and bay leaves and boil the cauliflower until just tender, 15 to 20 minutes, depending on size. Remove and drain upright.
Preheat broiler, with rack at center of oven.
In a small pot, warm the 4 tablespoons butter, EVOO and garlic.
Brush the cauliflower and top with an even coating of Parm cheese and the pepper flakes. Brown the cauliflower.
Whisk up eggs and milk, season with salt and pepper and add Dijon mustard.
In a 10- or 12-inch nonstick pan, melt a pat of butter per omelet and cook 3 omelets to golden brown on each side over medium to medium-high heat.
Layer the omelets with sliced Emmentaler and prosciutto cotto on a round serving platter. Top the omelets with the head cauliflower and garnish with paprika and herbs. Cut into portions.