- 12 eggs
- olive oil
- coarsely ground black pepper
- 2 marrow bones
- 7 ounces large tomatoes (200 g)
- 7 ounces green peppers (200 g)
- 7 ounces red peppers (200 g)
- 7 ounces large onions (200 g)
- 3 1/2 ounces Jabugo ham, julienne (100 g)
- 1 bouquet garni (parsley stems, basil, and a sprig of thyme)
- 2 cloves garlic
- 1/2 bunch basil
- fleur de sel
- freshly ground pepper
- 1 ham hock
Instructions
Step 1: Omelet Filling
Peel, wash and finely slice the onions.
Set aside the smaller leaves of basil. Slice the larger ones, and set aside.
Wash the peppers. Plunge them into oil at 355°F (180° C) for a few minutes, then peel. Remove the stems and seeds, and julienne.
Wash and peel the tomatoes. Remove the stems, seed, and julienne.
Peel and wash the cloves of garlic.
Soften the marrow in a sauté pan in some olive oil. Add the onions and the peppers, and sweat. Add the ham hock, the tomatoes, the bouquet garni, and the garlic. Cook over a low heat, uncovered, to allow the vegetables’ cooking juices to evaporate.
Remove the bouquet garni from the pan. Add the julienned Jabugo ham and the chopped basil. Season as needed, remove from the pan, and allow to cool.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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