Omelette Margherita featuring Tomato Concasse with Chef GS Argenti

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=8mqRFCUx-WQ

Please help support the channel with the purchase of a really cool American/Italian t-shirt. • These are printed in color both on the front and the back. That’s why they are a bit more expensive than the ones that are only printed on one side. • There are three cool designs to choose from: • https://amzn.to/3EC5D4i • https://amzn.to/4aMBrzu • https://amzn.to/3EtaXHi • Tomato Concasse is at its core a tomato that has been peeled, deseeded and cut into pieces but still left “raw”. In this way the undesirable skin, as well as a lot of the moisture is taken out of the tomatoes leaving the meat of the fruit (yes, a tomato is a fruit). Using Tomato Concasse to make the classic Margherita Omelette is a way to get the flavor of fresh tomatoes into the dish without the liquid that a regular tomato would impart. The pulp and seeds are removed as well as the tough skin allowing us to make an omelette that is at once on a higher level because it literally melts in your mouth. Join Chef G.S. Argenti as he shows you how to create a delectable, delicious, and delicate omelette that is easy to make and a pleasure to consume.

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