I'm trying to find an old recipe for cardoon omelet or "frosce". I remember it had grated parmesan & bread crumbs. it's from Sicily. Now that wonderful fresh cardoons are in the market, I'd love to make it again.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.