Omelette con Prosciutto di Parma e Stracchino (Parma Ham & Stracchino Omelette)

Omelette con Prosciutto di Parma e Stracchino - Parma Ham & Stracchino Omelette

Story of the Dish

This omelette combines three simple Italian ingredients that work beautifully together: soft eggs, Prosciutto di Parma, and creamy Stracchino.

The technique is important. The Prosciutto di Parma should never be aggressively cooked. It is added at the very end so its delicate sweetness and silky texture remain intact. The Stracchino melts gently inside the warm eggs, creating an exceptionally creamy center.

A little fresh arugula provides peppery freshness and balances the richness.

Serves: 1Prep Time: 5 minutesCooking Time: 3–4 minutesDifficulty: Easy–Medium

Ingredients

• 3 large eggs

• 1½ oz Stracchino cheese

• 1½ oz thinly sliced Prosciutto di Parma

• 1 tbsp unsalted butter

• ½ cup baby arugula

• 1 tsp extra-virgin olive oil

• 1 tsp freshly grated Parmigiano Reggiano

• ½ tsp fresh lemon juice

• Fine sea salt, to taste

• Freshly ground black pepper

Preparation

1. Prepare the filling.Remove the Stracchino from the refrigerator about 15 minutes before cooking so it softens slightly.

Tear the Prosciutto di Parma gently into large ribbons. Do not chop it finely.

Dress the baby arugula very lightly with extra-virgin olive oil and a few drops of lemon juice. Set aside.

2. Prepare the eggs.Crack the eggs into a bowl.

Season with a very small pinch of salt and freshly ground black pepper.

Remember that both Prosciutto di Parma and Parmigiano already contain salt.

Whisk gently until completely combined.

3. Cook the omelette.Melt the butter in an 8-inch nonstick skillet over medium-low heat.

Pour in the eggs.

Using a silicone spatula, gently stir the eggs while moving the skillet back and forth.

Continue until small, creamy curds form and the bottom begins to set.

The surface should still be moist.

4. Add the Stracchino.Reduce the heat to very low.

Spoon the Stracchino down the center of the omelette.

Sprinkle with Parmigiano Reggiano.

Allow the cheese to warm for approximately 20 seconds.

5. Add the Prosciutto.Remove the skillet from the heat.

Arrange several ribbons of Prosciutto di Parma over the Stracchino.

This is important: the residual heat is enough to gently warm the prosciutto without cooking it.

6. Fold.Fold the omelette carefully over the filling and transfer it to a warm plate.

The center should remain creamy, with the Stracchino beginning to flow when the omelette is opened.

Michelin-Style Presentation

Shape the omelette into a smooth elongated oval and lightly brush the exterior with melted butter.

Place a few delicate folds of Prosciutto di Parma on top, allowing their natural texture to remain visible.

Add a small amount of lightly dressed baby arugula alongside the omelette rather than covering it.

Finish with a few drops of extra-virgin olive oil, freshly cracked black pepper, and very fine Parmigiano Reggiano shavings.

The presentation should remain clean and elegant.

Wine Pairing

Lambrusco di Sorbara DOC

Its freshness, fine bubbles, and bright acidity contrast beautifully with the creamy Stracchino and richness of the eggs while complementing the sweetness of Prosciutto di Parma.

For a white wine, choose a crisp Soave Classico.

Chef Tips

• Use genuine Prosciutto di Parma, sliced paper-thin.

• Never fry the prosciutto for this preparation.

• Don't overload the omelette with Stracchino; it becomes extremely fluid when warm.

• Use very little additional salt.

• Keep the eggs slightly baveuse inside.

• Dress the arugula only moments before serving.

• A few drops of aged balsamic vinegar can be added around the plate, but use it sparingly.

Chef Gianluca's Recommendation

The key is three different temperatures and textures: hot creamy eggs, warm melting Stracchino, and Prosciutto di Parma that has only been gently warmed by residual heat. Add the prosciutto after removing the pan from the stove—its flavor will be much cleaner and more elegant.

Chef Gianluca

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