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Omelette with Zucchini Flowers, Tuna Mousse and Balsamic Vinegar

Blog e Ricette

The creativity of the chef Claudio Sadler gave birth to this simple dish of a great effect! It will surely satisfy even the most requiring palate with its fresh delicate flavour, elegance and simplicity. Balsamic Vinegar makes a perfect marriage with this dish. Enjoy.

Ingredients for 4 portions:

  • 6 eggs
  • 4 Zucchini flowers
  • 3 baby courgettes
  • 125 g tuna in oil
  • 250 g ricotta (Italian whey cheese)
  • Balsamic Vinegar of Modena Violet Label
  • Salt and pepper to taste
  • Parmesan cheese to taste


  1. Fill a food processor with dripped tuna and ricotta. Blend them together until smooth and set aside. Add Balsamic Vinegar Red Label to taste.
  2. Beat eggs together with Zucchini flowers and baby Zucchini (previously cut into julienne strips). Add salt, pepper and Parmesan cheese to taste.
  3. In a frying pan, cook thin omelettes. Allow to cool.
  4. Spread tuna mousse on one side of each omelet and roll.
  5. Cut into slices some baby Zucchini and red radishes.

GARNISH: place on a plate slices of red radish and courgette and sprinkle Balsamic Vinegar Violet Label. In the center of each plate, place omelette cut into slices.

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