KETO RECIPE BY CHEF RUBEN RAPETTI: OMELET WITH BLACK KALE AND PANCETTA


Chef Ruben Rapetti

Chef Ruben Rapetti

This is the 3rd keto recipe Chef Ruben Rapetti has created for the blog! I met Chef Ruben Rapetti on Instagram and instantly fell in love with his beautiful food photos. 

This week's dish is a perfect keto breakfast, brunch or breakfast for dinner (my fav!). I love the combination of the eggs and pancetta with yummy veggies like butternut squash and broccolini!

Definitely try this recipe and if you do make sure you tag #KetoInTheCity on Instagram! 

 

OMELET WITH BLACK KALE AND PANCETTA

 

INGREDIENTS

  • 1 oz pancetta cut batonnet style
  • 0.5 oz grass fed butter
  • 0.5 oz fresh grated parmesan cheese aged 24 months
  • 0.4 oz black kale chopped                
  • 3 whole organic eggs
  • 0.1 oz chopped basil                        
  • 1 oz diced butternut squash                             
  • 2 oz blanched broccolini heads   
  • Sea salt flakes  
  • Fresh cracked black pepper
  • Chili Flakes   
  • Extra Virgin Olive oil

To learn how to cut batonnet style watch this video! 

DIRECTIONS

KETO RECIPE BY CHEF RUBEN RAPETTI: OMELET WITH BLACK KALE AND PANCETTA by Jen Fisch via Keto In The City
  1. Bet the eggs with the parmesan cheese, a pinch of salt and pepper        
  2. In a small sauté’ pan on medium heat add the butter and the pancetta. Roast gently for 4 minutes.
  3. Add the diced butternut squash, cook for 3 minutes in the fat.
  4. Add the black kale and cook for 2 minutes.
  5. When all the vegetables are cooked add the eggs and stir until almost solid.
  6. Stop stirring and fold the omelette. Press with your spatula on the edge of the pan and flip the omelet on a plate.
  7. Cook the broccolini with a little of olive oil and chili flakes until the tips are golden brown and nicely roasted.                                                        
  8. Serve them with the omelet.

Chef's Tip: This recipe can be used also for a frittata, that is a flat omelette, much more easy to execute, because there is no need to fold it.

KETO RECIPE BY CHEF RUBEN RAPETTI: OMELET WITH BLACK KALE AND PANCETTA by Jen Fisch via Keto In The City
1 serving from Carb Manager App

1 serving from Carb Manager App


A little about the chef in his own words...

I am Italian. Born in a little town on the north western coast, close to France. I was part of a Family where the love for food and ingredients is always been very strong. I remember the mornings spent with my Grandfather and father at the market looking for fruits, vegetables or fish. 
I actually started to cook professionally in Beijing, China, after a degree in Asian Culture and spent 3 years there. There I fell in love with Asian cooking.  After that experience I worked in Jersey Island, in England, and South of France at Four Seasons Hotel. 
In Provence, I started practicing triathlons and I discovered a passion for nutrition and good food to feed the soul, but also serve the body. I love the Keto diet to reset the body, boost energy, achieve better performance in fitness and feel better in general. Especially being lactose and gluten intolerant, a ketogenic diet plan always helps me to have balanced nutrition and still enjoy food and give my body what I need to be very active.
4 years ago I arrived in Toronto, Canada, where I really developed my passion for fitness and nutrition. When I am not in the kitchen, I am at the gym, or running, swimming.... Goal for 2017 is to go back to race in short distance Triathlon. I am registered for one already.
Of course at work I am in constant research for recipes of all the kind, but, when home, my nutrition is very low carbs based. I Especially love to cook fish and leafy vegetables. My favorite fat is, for sure, extra virgin olive oil, which remind me home.

KETO RECIPE BY CHEF RUBEN RAPETTI: MUSTARD PORK LOIN WITH PROSCIUTTO & BRUSSEL SPROUTS


Chef Ruben Rapetti

Chef Ruben Rapetti

I met Chef Ruben Rapetti on Instagram and instantly fell in love with his beautiful food photos and was super excited to find out that while he cooks all kind of food for his clients, he personally loves the Ketogenic lifestyle and cooks low carb, high fat food for himself at home. 

I feel so honored and excited that Chef Ruben has agreed to create Keto-friendly recipes exclusively for my blog and for all of you to enjoy! Follow Chef Ruben on Instagram to see more of his work and please tag both of us in photos of meals made with his recipes! 

This week the recipe was inspired by "pork on pork" which all of my favorite savory recipes feature! So you have the pork loin and the prosciutto which match beautifully with the mustard, brussel sprouts and plenty of butter:) 

 

MUSTARD PORK LOIN WITH PROSCIUTTO BRUSSEL SPROUTS

INGREDIENTS

  • 2 x 10 oz pork loin
  • 6.5 oz trimmed Brussel sprouts
  • 2 x 4 oz white endive in quarters
  • 1.5 oz prosciutto cut in strips
  • 2 oz organic grass feed butter
  • 2 oz butter unsalted
  • 2 fl oz extra virgin olive oil
  • 2fl oz vegetable stock
  • 1 tbs spoon Dijon mustard
  • 5 basil leaves
  • Salt           
  • Fresh cracked black pepper

 

DIRECTIONS

  1. In a non-stick pan on medium heat add the prosciutto and few drops of oil, after 2 minutes add the halves of Brussel sprouts. When the sprouts are nicely roasted, add the endive, add some pepper for seasoning and reserve.
  2. While the vegetables are cooking, take another pan, drizzle some oil and sear the seasoned Pork chop on high heat. When the meat has some nice color, add some butter and bring the heat down from high to medium. Cook the pork for 7 minutes or until internal temperature is 155.
  3. Add some butter to the vegetables and be sure they are glazed and coated in butter.
  4. When pork is fully cooked, take it out of the pan and let it rest on a plate for at least 2 minutes.
  5. Add the stock in the same pan used to cook the pork and add the Dijon mustard and 1 oz of butter. Reduce until it thickens to a sauce consistency.   
  6.  Plate the vegetables, the pork, sauce around and some leaves of basil.  If you want also some fresh cracked black pepper.
KETO RECIPE BY CHEF RUBEN RAPETTI: MUSTARD PORK LOIN WITH PROSCIUTTO & BRUSSEL SPROUTS

KETO RECIPE BY CHEF RUBEN RAPETTI: MUSTARD PORK LOIN WITH PROSCIUTTO & BRUSSEL SPROUTS

 

A little about the chef in his own words...

I am Italian. Born in a little town on the north western coast, close to France. I was part of a Family where the love for food and ingredients is always been very strong. I remember the mornings spent with my Grandfather and father at the market looking for fruits, vegetables or fish. 
I actually started to cook professionally in Beijing, China, after a degree in Asian Culture and spent 3 years there. There I fell in love with Asian cooking.  After that experience I worked in Jersey Island, in England, and South of France at Four Seasons Hotel. 
In Provence, I started practicing triathlons and I discovered a passion for nutrition and good food to feed the soul, but also serve the body. I love the Keto diet to reset the body, boost energy, achieve better performance in fitness and feel better in general. Especially being lactose and gluten intolerant, a ketogenic diet plan always helps me to have balanced nutrition and still enjoy food and give my body what I need to be very active.
4 years ago I arrived in Toronto, Canada, where I really developed my passion for fitness and nutrition. When I am not in the kitchen, I am at the gym, or running, swimming.... Goal for 2017 is to go back to race in short distance Triathlon. I am registered for one already.
Of course at work I am in constant research for recipes of all the kind, but, when home, my nutrition is very low carbs based. I Especially love to cook fish and leafy vegetables. My favorite fat is, for sure, extra virgin olive oil, which remind me home.