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Post by braided-rug on May 1, 2007 13:00:06 GMT 10
Omelette & Proscuitto Roll
Serves 6
150g/5oz ricotta 1/4 cup (20g) grated parmesan (US cups are 200ml/AU cups 250ml) 1 garlic clove, crushed (optional) 8 eggs 1 tablespoon olive oil 150g baby rocket/arugula 5 slices proscuitto, cut into thin strips
Combine ricotta, parmesan and garlic in a bowl. Season to taste. Break eggs into a bowl and beat lightly with a fork to just combine eggwhites with yolks.
Heat oil in a 35 x 25cm flameproof non-stick baking pan on medium. Add egg and cook for 6-8 minutes, just until set. Turn out onto a flat surface.
Cook rocket in a small frying pan on high heat for 2 minutes, until wilted. Squeeze out liquid and coarsely chop.
Spread prosciutto over omelette. Top with ricotta mixture and rocket. Roll to enclose filling, slice and serve.
From: Australian Table magazine September 2006
We serve it with potato fries or wedges to make it go further.
"This roll makes a great picnic snack - simple wrap it in plastic wrap and refrigerate. To make it more substantial, use it to fill a baguette" (or French stick).
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