• PIERO'S MACARONI· AND GOAT'S CHEESE OMELETTE

You might think that stuffing an omelette with macaroni was just a way of making it more filling. The result is certainly hefty and satisfying, but that is not the reason for its inclusion here. All I will say is - try it.

You need a full-flavoured cheese, though it need not taste distinctively of goat. I particularly recommend plain log (boucfreroll) or Chevre du Berry.

Very little preparation is needed and if you use quickcooking macaroni, which takes only 7-8 minutes to boil, the omelette (or at least, the first omelette) can be on the table in 15 minutes. Serve with a green salad tossed in French Dressing (see page II I). For 4 (makes 2 omelettes).

• INGREDIENTS .

4 ozll 25 g tfrill-cut macarolli

Salt

About 1j2 oz/15 g butter

8 oz/250 g goat's cfreese

8 eggs (size 2)

Pepper

2 tablespoolls oil (preferably olive)

Fish-slice

• METHOD.

Boil the macaroni in plenty of slightly salted wateraccording to the instructions on the packet. Drain and immediately toss with the butter (this will prevent the pieces from sticking together).

2 Trim the rind from the cheese and chop or crumble it into small pieces. Break the eggs into 2 bowls (I for each omelette). Season fairly generously with salt and pepper and beat with a fork until smooth.

3 Heat I tablespoon of the oil over medium heat. Pour in the first set of eggs. Tilt the pan so that the egg runs to the bottom and sets; fold back the set partand continue to tip so that more egg runs to the bottom. Repeat until there is no more liquid. Immediately distribute halfthe macaroni over the egg. Spread half the cheese over the macaroni. As soon as the top layer of egg is set (test it by proddinggently under the cheese) and the bottom of the omelette golden (\ift the comer with the fishslice to check) fold it carefully in half. Remove from the heat, cut into two and serve. Wash or thoroughly wipe the pan and repeat for the second omelette.