Think On It

O foods for ovarian cancer awareness: Omeletta sgonfiata

September 24th, 2008

I’m delighted to support Sara, Jenn and Michelle in this effort to uncover the hidden danger to women and girls: ovarian cancer.

This dish is something I ate as a child and something I just read about last week in Artusi’s Italian cooking Bible. He gives it the silly name above, because the original name was “Souffle Omelet” and was French. Artusi was disturbed by the incursion of French words and French ideas into Italian kitchens, and he loved to say so in his recipes. Throughout most of his book every souffle is called a sgonfiatto which means unswollen and therefore is incorrect, undescriptive and probably the silliest thing Artusi did other than to put brains and sweetbreads into so many otherwise nice dishes.

This is a simple food and I make it strictly as a dessert when the meal has been heavy. I think it needs to be made of at least 3 eggs or it is too small and becomes leathery. It can be as big as your largest frying pan that has ovenproof handles. People who haven’t had it before are usually impressed and those who have had it before are happy to be reminded of it. Make it just as you plan to serve it, it does not keep.

Souffle Omelet

for 4 people

6 eggs, carefully separated
a pinch of salt
a tiniest drop of Tabasco or pinch of cayenne
a spoonful of cold water
2 tablespoons butter

1/2 cup or so (125 ml) of the best preserves you can get. My homemade peach preserves are my favorite, but good raspberry jam is darned good too.
powdered or confectioners sugar for topping (optional paper doily for making a pattern)

In a large bowl, using an egg beater or an electric mixer, whip the egg whites until they are big and shiny and stiff.
In a smaller bowl, beat the yolks, salt, cayenne ot Tabasco and water until very light and smooth.
Using a rubber spatula, fold the yolks into the whites, cutting down, pulling toward you, then down again, turning bowl. Gently, gently, incorporate the yolks into the white without flattening the whites.

Turn the oven on to 200°C or 400°F. Heat a 8″ or 9″ heavy frying pan and add the butter to it. When it sizzles, swirl to coat the bottom and the sides, then scrape the egg mixture into the pan and using the spatula make it into an even layer. Cook a few minutes to set and brown the bottom, then pop it into the oven and continue to cook until the top is dry and lightly golden. The sides should be just starting to draw away from the pan. It should take 10 to 12 minutes.

Using a thin metal spatula or a knife, loosen the sides completely, then slide the omelet out onto a big plate. Use the back of the knife to make a fold just one side of the middle of the omelet, then spread the preserves over it. Fold over at your fold mark. Using a small sieve or strainer, scatter the top with powdered sugar. If you put a doily on it beforehand, you’ll make a lacy pattern. Serve immediately by cutting wedges. Pass additional preserves.

O Foods for Ovarian Cancer Awareness Month

Please donate to the Ovarian Cancer Research Fund
and help spread the word!

Do go and read the warning signs posts, because although I have known at least five women who have had this cancer, not one of them knew it and it was found accidentally in every case. That needs to change.

Entry Filed under: dessert, dolce