The omelette roll is an all-purpose food and a creative version of the typical Frittata served in slices. You can enjoy it as a warm second course with a side of mushrooms or seasonal vegetables; if you let it cool, it becomes a great snack to serve with aperitif or a convenient, quick and rich lunch to take to work.
This is our own special recipe; it includes all the best qualities of our products: the freshness of our milk, the soft, delicate texture of Caciocavallo and the unique aroma of Parmigiano.
Difficulty
Easy
Time
20 minutes
Ingredients (4 servings)
- 150 g grated bread
- 250 g grated Parmigiano
- 2 mid-sized eggs
- 400 ml milk
- 250 g Caciocavallo (cut in thin stripes)
- 250 g veal Carpaccio
How to make it
- Mix grated bread, Parmigiano, milk and eggs in a bowl until you obtain a smooth mixture.
- Pour the mixture into a baking pan of about 30X40 cm, lined with baking paper. Flatten it with a spatula to obtain an even thickness.
- Bake at 160°C - 170°C for about 8-10 minutes, until it becomes golden.
- Take the omelette out of the oven, arrange the slices of Carpaccio on the surface and cover everything with Caciocavallo. Roll everything up with a sheet of baking paper and bake for other 5 minutes.
