Ingredients
FOR THE BLACK CABBAGE CRISP
- 1 head of black cabbage
- 1 spoonful of "Caravaggio" extra virgin olive oil
- 1 lemon, peel
- salt and pepper
FOR THE RED TURNIPS
- 1 red turnips
- 1 spoonful of "Caravaggio" extra virgin olive oil
- salt and pepper
Method
- Cook the omelette with the toppings that you wish.
FOR THE BLACK CABBAGE CRISP
- Preheat the oven at 175°C. Cover a tray with greaseproof paper. Clean the leaves of black cabbage under running water. With a knife remove the sticks. Place on a tray. Coat with "Caravaggio" extra virgin olive oil, add salt, pepper and finely grated lemon peel.
- Bake for 10 minutes.
FOR THE RED TURNIPS
- Cut the red turnips in cubes
- Add the " Caravaggio" extra virgin olive oil, salt and pepper
- Cook them for 10 min.
FINAL COMPOSITION
- Serve the omelette, the black cabbage crisp and the cubes of red turnips in the same plate and add a drizzle of "Caravaggio" extra virgin olive oil.
Find Caravaggio and our EVOO selection here:
https://woopevo.com/products/caravaggio-abruzzo-strong-intensity