Sammarinese-style Truita amb Suc

Ingredients

In this Sammarinese adaptation of Truita amb Suc, we incorporate the unique flavors and ingredients of Sammarinese cuisine. The original Catalan dish typically includes ingredients like potatoes and onions, but in the Sammarinese version, we replace them with locally sourced vegetables such as zucchini and bell peppers. Additionally, we enhance the sauce by adding Sammarinese herbs and spices, giving it a distinct flavor profile that reflects the culinary traditions of San Marino. We alse have the original recipe for Truita amb suc, so you can check it out.

• 6 eggs 6 eggs
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 100g (3.5 oz) cured ham, diced 100g (3.5 oz) cured ham, diced
• 100g (3.5 oz) local cheese, grated 100g (3.5 oz) local cheese, grated
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Sammarinese herbs (such as marjoram and thyme) 1 tablespoon Sammarinese herbs (such as marjoram and thyme)
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 16g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced zucchini and bell pepper, and sauté until they are tender and slightly golden.
3. 3.
   Remove the vegetables from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and heat it.
4. 4.
   Pour the beaten eggs into the skillet and cook over medium-low heat until the edges start to set.
5. 5.
   Sprinkle the sautéed vegetables, cured ham, and grated cheese evenly over the eggs. Continue cooking until the omelette is mostly set but still slightly runny in the center.
6. 6.
   Carefully fold the omelette in half using a spatula and cook for another minute to melt the cheese and finish cooking the eggs.
7. 7.
8. 8.
   For the sauce:
9. 9.
   In a separate saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
10. 10.
    Add the diced tomatoes, Sammarinese herbs, paprika, and chili flakes (if using). Season with salt and pepper.
11. 11.
    Simmer the sauce for about 10 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded together.
12. 12.
    Remove the sauce from heat and let it cool slightly. Blend the sauce using an immersion blender or transfer it to a regular blender and blend until smooth.

Treat your ingredients with care...

• Zucchini — Make sure to dice the zucchini into small, uniform pieces to ensure even cooking.
• Local cheese — Choose a semi-hard or hard cheese that melts well, such as Pecorino or Parmesan, for a rich and creamy texture in the omelette.

Tips & Tricks

• For a vegetarian version, omit the cured ham and add extra vegetables or substitute with vegetarian bacon.
• Customize the omelette by adding other ingredients such as mushrooms, spinach, or diced onions.
• Serve the omelette with a side of fresh salad or crusty bread for a complete meal.
• The sauce can be made in advance and refrigerated for up to 3 days. Reheat gently before serving.
• Experiment with different herbs and spices in the sauce to suit your taste preferences.

Serving advice

Serve the Sammarinese-style Truita amb Suc warm, either as a main course or as part of a brunch spread. Cut it into wedges and garnish with fresh herbs, such as parsley or basil, for an added touch of freshness.

Presentation advice

Present the omelette on a large platter, allowing the vibrant colors of the vegetables and the golden hue of the eggs to shine through. Drizzle the sauce over the omelette or serve it on the side in a small bowl for guests to help themselves.