Garda Rognosa Omelette

Boil the celery for at least thirty minutes, then drain and chop finely. Make sure it is tender right down to the core and easy to cut: this consistency will allow the celery to blend with the soffritto without leaving any fibrous pieces.

Finely chop the onion, keeping the size as uniform as possible. Regular chopping promotes even cooking and allows the onion to soften without burning during the preparation of the dish. soffritto.

Heat oil and butter in a skillet, then add the onion and chopped celery. Brown over medium heat, stirring, until the onion becomes soft and slightly translucent and the mixture It releases a sweet scent, without taking on a dark color.

Add the smoked pancetta cut into small pieces and salt in moderation. When the pancetta has started to brown, add the minced pork and mix to distribute it in the bottom, avoiding leaving compact lumps.

Let it cook the mixture for at least forty minutes, stirring occasionally. Maintain a regular cooking until the meat is well cooked, the pancetta It is browned and the onion and celery are completely combined; the base should appear dry and fragrant.

Break the eggs into a bowl and beat them until frothy. a mixture Smooth. Add the grated cheese and mix thoroughly, so the cheese is distributed throughout the egg without forming lumps and the base of the omelette remains uniform.

Mix the mixture of eggs and cheese with the cooked filling. Mix gently but thoroughly, until the meat is evenly distributed, pancetta, onion and celery throughout the mixture, leaving no areas composed solely of eggs.

Anoint one skillet and heat it well, then pour the mixtureLet it set without moving it until the base is firm and the edges are cooked; the surface should remain soft enough to allow you to turn the omelette without breaking it.

Flip the frittata over and finish cooking until the other side is set and lightly golden. Serve immediately on warm plates, so it retains its soft texture and the filling remains easily discernible.