Today, the recipe I’m sharing with you is an invitation to take a culinary journey to Corsica: The omelet made on the island features ingredients that are iconic to Corsican cuisine: Brocciu (fresh sheep’s or goat’s milk cheese) and fresh mint. Purists will use nepita, but I usually chop up the mint and use it to enhance the flavors of this omelet…
So here’s the original recipe for a Corsican omelet, just as it was prepared by the chef at a restaurant in Corte where I worked for two summers… Let me know what you think.
If you can’t find any brocciu—which can be tricky on the mainland—you can use brousse instead (you can usually find it at good cheese shops). No brousse either? Well, there’s always ricotta, but don’t call it a Corsican omelet anymore…
Ingredients:
- 250 grams of brocciu
- 8 eggs
- 1 bunch of mint
- Extra-virgin olive oil
- Salt
- Pepper
Preparation:
There’s nothing too complicated here—you just start by beating the eggs in a bowl. Adjust the quantities based on the number of guests, of course.
Next, cut the brocciu in half and roughly mash one half.
Chop the fresh mint and mix it with the crumbled brocciu.
Stir the eggs into the mixture, and season with salt and pepper to taste. Use a whisk to achieve a smooth batter.
Heat a drizzle of extra-virgin olive oil (ideally Oliu di Corsica) in a large skillet over low to medium heat. Pour in the mixture and cook until the omelet becomes runny.
Sprinkle with the rest of the brocciu, broken into small pieces, add a pinch of nepita if you like, and let it cook for one minute.
You can serve it hot! Personally, I fold the omelet before serving it and cut it into portions for my guests.
Serve your brocciu and mint omelet with a small green salad—nothing more. Good things speak for themselves…
