Ming Tsai

Recipes

Directions

In a medium sauce pot over medium heat, add 1 tablespoon of the oil.  Add the scallion whites and sweat for 2 minutes. Add the cooked orecchiette and smoked salmon. Add chicken stock, mascarpone cheese and 1 tablespoon of lime juice. Taste and adjust the seasoning if necessary. Cook to heat through, 4 to 5 minutes. Add the lemon verbena and all but 2 tablespoons of the scallion greens.

In a cast iron skillet over medium heat, add 1 tablespoon olive oil then add the onions. Allow to caramelize for 10 minutes, turning once during cooking. Reserve.

In a medium bowl, combine the avocado, cucumber, 2 tablespoons of lime juice, remaining olive oil and remaining scallion greens. Toss gently to combine.

In a large bowl using a dinner fork combine the eggs, heavy cream, salt and pepper, stirring until barely frothy. It’s ok if the eggs are not fully combined.

In a non-stick 10-inch sauté pan over high heat, add the clarified butter and heat until it is just smoking. Add the eggs. Using a heat-proof spatula stir the omelette in the pan for about 30 seconds. Stop stirring just when the eggs are almost set. Pull the pan off the heat if the eggs are cooking too fast. When the eggs are almost all set, remove from the heat. Place a few tablespoons of the caramelized onions perpendicular to the handle, just above the center. Using the rubber spatula, roll the side of the omelette closest to the handle over the filling, rolling it away from the handle.

To Plate: Place the pasta in the base of a large bowl. Holding the pan above the bowl at a steep angle, push the omelette from underneath, rolling it, seam-side down, on top of the pasta. Top with the reserved salsa, drizzle with remaining lime juice and garnish with shaved ricotta salata.