Ingredients for 3-4 people:5 eggs7-8 tbsp of extra virgin olive oil4 tbsp c oarsely grated fresh pecorino cheese (or Parmigiano)5 sun-dried cherry tomatoes salt *To prepare
homemade Pesto al Finocchietto:
250 g wild fennel (to clean)40 g sun-dried tomatoes 12 tbsp of extra virgin olive oil15 g pine nuts1 tbsp raisins1 tbsp capers 1 clove of garlic½ small onion1 tbsp balsamic vinegar of Modena I.G.P.1 tbsp white wine 2-3 sprigs of parsley ½ dried chilli pepper salt and pepper pepper
For the Pesto al Finocchietto: soak the raisins in warm water for 10 minutes, then strain them, squeeze them well with your hands and pat them dry. Tear the wild fennel and parsley leaves off the stalks, wash them and dry them with kitchen paper. Chop them coarsely with the other ingredients (except the olive oil), put this chopped mixture in a food processor and blend. Transfer it into a bowl and start drizzling in the olive oil, stirring continuously until you have a smooth, creamy sauce – Pesto al Finocchietto!
Beat the eggs in a bowl with a large pinch of salt for roughly 1 minute. Put 2 spoonfuls of oil in a small heavy-bottomed frying pan (about 18 cm in diameter) and, when it’s nice and hot, pour in half of the beaten egg. Move and tilt the pan slightly so that it cooks well. Tip the omelette out onto a plate (by placing it on top of the pan and turning it over), then put another spoonful of oil into the hot pan, and slide the omelette back in to cook the other side. Repeat the procedure to prepare the second omelette. Lay each omelette on a plate, distribute 2 spoonfuls of Pesto al Finocchietto and 2 spoonfuls of grated pecorino over each of them, and then roll them up. Put them back in the pan with a little oil, put the lid on and leave to cook over a low heat for 3-4 minutes so that the pecorino melts. Let the omelettes cool a little, then lay them on a chopping board and cut them into slices about 2 cm wide, which you will then arrange on a serving dish. Serve this delicious dish hot or warm, topped with strips of sun-dried tomatoes.
(1) You can keep the remaining pesto for a couple of days in the fridge; “seal” it with a thin layer of extra virgin olive oil, and use it for pasta, grilled vegetables or… anything else you fancy.