Frittata roll filled with Italian Prosciutto Cotto and Scamorza cheese. We also added a fresh note from mint.

Perfect as a starter, quick dinner or aperitif.


Serves 4, Preparation time 5 mins, Cooking time 15 mins + 1 h in the fridge

  • 7 medium free-range eggs
  • 50 g grated Parmigiano Cheese
  • a pinch of nutmeg
  • 150 g slices of Prosciutto Cotto
  • 80 g Smoked Scamorza cheese
  • 4 mint leaves, chopped
  • A sprig of parsley, chopped
  • salt and black ground pepper, a pinch
  • Extra virgin olive oil (EVOO), 2 level tablespoons

 

Method

In a large bowl, break the eggs, add nutmeg, salt and pepper, chopped mint leaves and parsley, grated Parmigiano and mix all together with a fork.

 

Heat a non-stick pan with 2 level tablespoons of EVOO oil, pour in the mixture and cook evenly over a gentle heat for 7-8 minutes, covering the pan with a flat lid. Shake the pan occasionally to dislodge the omelette from the bottom.

Now turn the omelette upside down by placing a flat plate on the pan and flip, sliding the omelette from the side still to be cooked into the pan 2-3 minutes without a lid.

Place a sheet of wet baking paper on a flat surface, remove the omelette from the pan and place it on the baking paper.

Stuff with the slices of scamorza cheese and ham, roll the omelette tightly with the baking paper to form a cylinder, then close the ends as if it were a large candy. Insert toothpicks about 1.5 cm apart to secure the roll.

Place in the refrigerator for a couple of hours.

Take out of the fridge making sure it is firm, slowly remove baking paper and toothpicks and slice.

 

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