About Chef Francesco Berardinelli
A native of Verbania, Italy, Francesco Berardinelli serves as the Executive Chef of Giovanni Rana Pastificio & Cucina. After opening his first restaurant--Osteria Di Rendola--in 1994, chef Berardinelli opened a second restaurant—Beccofino--in 1998, receiving critical acclaim both domestically and internationally. Since 2004, he has traveled the world as a consultant and culinary teacher, helping to open restaurants, design menus, and train staff in Hong Kong, China, Japan, Dubai, Singapore, Italy and the U.S
At NYC's Giovanni Rana Pastificio & Cucina, located inside Chelsea Market, chef Francesco Berardinelli serves a selection of brunch items that range from savory to sweet and conventional to more authentic Italian. This recipe hinges on the savory side of the palate. It is a rich mix of fresh vegetables, eggs and cheeses; the perfect way to start your morning.
- 2 Eggs
- 4 Tablespoon heavy cream
- 1 1/2 Tablespoon Parmigiano Reggiano cheese
- Salt (to taste)
- Pepper (to taste)
- 1 Tablespoon celery (medium dice)
- 1 Tablespoon yellow beets (medium dice)
- 1 Tablespoon red onions (julienne)
- 1 Tablespoon potato (medium dice)
- 1 Tablespoon mozzarella cheese (medium dice)
In a sauté pan, roast the vegetables with some olive oil, salt and pepper.
In a bowl, mix the eggs, the heavy cream and the Parmigiano Reggiano cheese.
Add some salt.
Add the roasted vegetables and mozzarella cheese into egg mix.
Place in a cast iron skillet that has been previously sprayed with pam.
Cook in the oven at 320 degrees for 8 minutes.
Serve with a mesclun salad on top.
Drizzle with aged balsamic.