Frittata roll filled with Italian Prosciutto Cotto and Scamorza cheese. We likewise included a fresh note from mint.
Perfect as a starter, fast supper or aperitif.
Serves 4, Preparation time 5 minutes, Cooking time 15 minutes + 1 h in the refrigerator
7 medium free-range eggs.
50 g grated Parmigiano Cheese.
a pinch of nutmeg.
150 g pieces of Prosciutto Cotto.
80 g Smoked Scamorza cheese.
4 mint leaves, sliced.
A sprig of parsley, sliced.
salt and black ground pepper, a pinch.
Bonus virgin olive oil (EVOO), 2 level tablespoons.
Technique
In a big bowl, break the eggs, include nutmeg, salt and pepper, sliced mint leaves and parsley, grated Parmigiano and blend entirely with a fork.
Heat a non-stick pan with 2 level tablespoons of EVOO oil, gather the mix and cook equally over a mild heat for 7-8 minutes, covering the pan with a flat cover. Shake the pan sometimes to remove the omelette from the bottom.
Now turn the omelette upside down by positioning a flat plate on the pan and turn, moving the omelette from the side still to be prepared into the pan 2-3 minutes without a cover.
Location a sheet of damp baking paper on a flat surface area, eliminate the omelette from the pan and location it on the baking paper.
Things with the pieces of scamorza cheese and ham, roll the omelette firmly with the baking paper to form a cylinder, then close completions as if it were a big sweet. Place toothpicks about 1.5 cm apart to protect the roll.
Location in the fridge for a number of hours.
Get of the refrigerator making certain it is firm, gradually eliminate baking paper and toothpicks and piece.
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Filling …
