Wrap the omelet roll in a kitchen towel: a really tasty recipe
published on 29 August, 2018 at 10:02
Ingredients:
200kg potatoes
350kg zucchini
extra virgin olive oil to taste
half onion
5 eggs
15g grated cheese
Salt to taste
400g ricotta
100g cream cheese
10ml milk
ham to taste
arugula to taste
200kg potatoes
350kg zucchini
extra virgin olive oil to taste
half onion
5 eggs
15g grated cheese
Salt to taste
400g ricotta
100g cream cheese
10ml milk
ham to taste
arugula to taste
Directions:
First, boil the potatoes on the stove for about 30 minutes; meanwhile, cut the remaining ingredients (zucchini, onions and salt) and put on the stove in a pan; mash the potatoes when ready and add to the previous mixture; it's time to add the eggs and bake at 170°C (340°F) for 40 minutes; wrap the roll with a clean kitchen towel and allow to cool.
Meanwhile, prepare the filling and the topping to add to the roll: spread the previously prepared cream leaving the edges free, add ham and arugula before wrapping the roll and put it in the fridge for an hour to compact it. Finish your topping with the remaining cream.
Video: https://www.youtube.com/watch?v=njPev4LcSlU
Meanwhile, prepare the filling and the topping to add to the roll: spread the previously prepared cream leaving the edges free, add ham and arugula before wrapping the roll and put it in the fridge for an hour to compact it. Finish your topping with the remaining cream.
Video: https://www.youtube.com/watch?v=njPev4LcSlU
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