|
A crespeou is a multi-layered omelet with each layer being a small, two egg omelet, with suitable accompaniments, in its own right. We usually associate this dish with the late summer or early autumn when we can find all sorts of fresh vegetables, but last year was disappointing, and this winter has dragged on long enough, so we were craving one. So, we made a winter crespeou using what ingredients we could find in all too early spring.
Our crespeou had five layers, from bottom up:
- some baby potatoes, sauteed in olive oil until tender.
- some dandelion greens and parsley from our garden, sauteed in olive oil with dry cured black olives
- diced roasted red pepper with pine nuts
- diced raddicio, sauteed in olive oil, with anchovies
- diced tomatoes with mint
This dish takes some preparation, slicing, roasting and dicing the various ingredients, but it doesn't require much of each. We cooked each layer separately in a crepe pan, and then stacked them to make a lovely five layer crespeou. Knock wood, that will hold us until late summer, or maybe not.
|
The finished crespeou |
Some of our ingredients |
The potato layer |
Greens from our garden, such as they are |
The greens layer of our crespeou |
Roasted red pepper and pine nuts |
and another layer |
Radiccio in the pan |
and in a crespeou layer |
We added the diced tomato raw, so it was only lightly cooked. |
The cross sectional view |