Arbulyastra

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This is one of the earliest recipes for an omelet. It can be used almost without adaptation in our time, but it is not necessary to cook with sixteen eggs. Many herbs are hard to find: for example, canuper, rue, violet leaves, and nutmeg sage (and canuper was used to sprinkle apples back in the days of Gogol). Cut the herbs finely with scissors — this way they are less bruised than if cut with a knife. A mortar and pestle will take too much time and effort. A good cheese, according to the author 'John', must meet six criteria: it should not be white, like a bride, it should not weep like a penitent, it should not have a hundred eyes (holes) like a watchful guardian, it should be free of mold and mildew, yet hefty and firm when pressed with a finger. In the Middle Ages, Parmesan was well known, and moreover, it sticks to the pan less than other cheeses.

Ingredients

Chicken Egg - 16 pieces
Herbs - to taste
Grated Pecorino Pepato Cheese - 2 spoons
Butter - 1.8 oz
Grated Ginger Root - a pinch

Step by Step guide

Step 1

Take two leaves of lovage and half of a fragrant rue, or skip it altogether because it has a strong aroma and a bitter taste. Also take four leaves each of wild celery, mint, and sage, as the flavor of each of these herbs is quite potent. Use a bit more marjoram, even more fennel, and even more parsley. For leeks, Swiss chard, violet leaves, spinach, lettuce, and musk sage, take equal amounts of each until you have two heaping handfuls. Clean and rinse them in cold water, then drain and let them dry, and grind two pieces of ginger.

Step 2

Place everything in a mortar and grind all the herbs together with the ground ginger two or three times.

Step 3

Then take sixteen eggs, beat the whites and yolks together well, and mix them with everything mentioned above. Divide the mixture in half and fry thick omelets from each half as follows: first, heat vegetable or animal oil, or any fat of your choice, in a skillet until it is hot all over. Once the skillet is hot, pour in the eggs with the herbs and continuously stir with a wooden spatula. Grate some good cheese on top, but do not mix the cheese with the eggs, as the cheese that settles at the bottom will stick to the skillet. Then, keep an eye on the edges to ensure they do not stick or burn.