Master Chef Australia 2022 | Aldo's Filoscio Recipe
This weeks Master Chef Australia 2022 recipe we recreated is from the "Egg-Limination" challenge. Aldo made a delicious Italian Filoscio, which is kind of an omelet with a delicious red sauce!
Ingredients (3-4 portions)
Ragu Napolitano
1 pork fat, skin and scraps
3 Tbsp olive oil
1 brown or red onion, peeled, halved
1 clove garlic, peeled
750 ml tomato passata
5 cm piece parmesan rind
15 basil leaves
Filoscio
100 g bread (day old & chopped into fine crumbs)
200 ml milk
4 eggs
120 g parmesan, grated
1 Tbsp finely chopped parsley
vegetable oil, for frying
salt, pepper
To serve
freshly grated parmesan and finely chopped basil & parsley leaves
Method
For the Ragu Napolitano, place your pork scraps into a saucepan with olive oil and place over medium heat.
Cook until fat has rendered, which takes about 5 minutes.
Add onion and garlic and cook. Keep stirring, until golden, about 10 minutes and make sure nothing is burning.
Add the passata and then add some water to the passata container. Rinse and then pour the water into the saucepan.
Bring to the boil and cook for 5 minutes. Add parmesan rind, salt and pepper.
Reduce heat to low and simmer until reduced by half, about 20 minutes, stirring occasionally.
Add the basil and continue to simmer for further 10 minutes then remove from the heat.
Pass through a sieve into a large frypan.
For the Filoscio you start with making fine breadcrumbs. Place day old bread into a food processor and pulse to a fine crumb.
Transfer to a bowl and add the milk a little at a time to see how much you need. Set aside to soften for 5-10 minutes.
Place the eggs, parmesan, parsley, salt and pepper into a bowl and whisk together.
If needed squeeze the excess milk from the breadcrumbs and then add the bread to the egg mixture.
Mix until well combined and set aside for 5 minutes.
Place a small nonstick frypan over low-medium heat and add vegetable oil for frying. Once hot, add about a ladle of the egg mixture and fry until the underside is golden and crisp.
Flip it over and fry until just set. Fold the filoscio in half and continue to fry until golden and crispy and then flip over again and fry until crisp all around.
Transfer to a paper towel lined plate. Repeat process with remaining batter.
Place the filoscio into the ragu and return to a simmer over very low heat for 10 minutes.
To serve, arrange filoscio on a serving plate and spoon ragu over the top. Sprinkle with parmesan and finish with some basil and parsley.
ENJOY!