Hot summer = fresh recipes!
Trust me if I tell you that you’ll fall in love with the herbs roll at the very first bite!
The idea is very simple and delicious too: a rather thin base of omelette with herbs, stuffed with a very fresh cheese and tuna cream!
Wrapped and sliced, the roll can be served as a tasty main course, ideal combined with salad or fresh tomatoes.
Perfect in any season, but absolutely in summer!
SERVES 4 PEOPLE
READY IN 30’ (+ resting time)
INGREDIENTS:
2-3 decks of herbs
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
Salt to taste
½ glass water
2 eggs
Salt and pepper to taste
2 tablespoons Parmigiano cheese
2 tablespoons extra virgin olive oil
7 oz robiola (fresh cheese)
1 teaspoon marjoram
Salt to taste
1 tablespoon extra-virgin olive oil
STEP 1: COOK THE HERBS
Wash herbs and finely slice.
Place oil and onion in a pan and sautè.
Add herbs, salt and water
and cook covered with a lid for about 15 minutes.
STEP 2: ADD THE OTHER INGREDIENTS
In a bowl beat the eggs, with herbs, salt, pepper and Parmigiano cheese.
Mix with a fork.
STEP 3: COOK
Use the pan where you cooked herbs.
Place oil in it and pour the mixture of eggs and herbs mashing with a fork so that it distributes evenly in the pan.
Cover with a lid and cook the omelet turning over a couple of times for about 10 minutes.
STEP 4: MAKE THE FILLING
Place robiola in a bowl and season with marjoram, salt and oil.
Then add crumbled tuna and mix.
STEP 5: STUFF THE OMELET
Spread the omelette with the filling.
Wrap the omelette
and close with clingfilm.
Rest the roll in the refrigerator to fix the shape (for an excellent result it’s better to leave it in the refrigerator for at least 3-4 hours).
Once solidified, take the omelette roll out of the fridge, remove the clingfilm and slice it.
