Salami omelettes with rapè (grated) of hard Bra Valgrana
200 g of hard Bra Dop Valgrana
30 g of chopped parsley
300 g of salami
As needed of olive oil
As needed of salt
Break the eggs in a pot, add the chopped parsley, the salt and the salami cut in small dices, then beat well everything. Pour a little bit of oil in a bowl, heat it and add some of the above compound. Cook well on both sides. Once the omelette is cooked, put it on a cutting board, let it cool and cut it in small squares. Slice the Bra finely, making little squares of the same width of the omelette’s ones. Put them on a dish and lay over them the hard Bra and one more square of omelette garnish.
Close with a small stick and garnish with a sprinkle of grated hard Bra before serving.
For this specific dish should be used the Duja Salami meaning a salami which the piedmontese preserve in clay pots well soaked in the lard to keep it soft. This is a practice still used nowadays.
Chef Paolo Pavarino