Creamy Pea & Prosciutto Roll with Sun-Dried Tomatoes

Pea Roll with Prosciutto and Sun-Dried Tomatoes
Category: Appetizers | Servings: 6

Ingredients

Instructions
To make the Pea Roll with Prosciutto and Sun-Dried Tomatoes, start by shelling the fresh peas. Heat a knob of butter in a pan and add the peas, sautéing them briefly until tender. Once cooked, allow the peas to cool slightly, then transfer them to a food processor. Add the milk and cream cheese, blending until smooth and creamy.

Next, take the sun-dried tomatoes from their oil, drain them well, and pat them dry with a paper towel. Chop them into small pieces. Slice the black olives into thin rounds.

Now, move on to preparing the frittata. Separate the egg yolks from the whites. Beat the egg whites to stiff peaks using an electric whisk. In another bowl, whisk the egg yolks and incorporate the grated Parmigiano Reggiano cheese. Once the yolks are well mixed, add the creamy pea mixture, blending everything into a smooth batter.

Heat a non-stick pan over medium heat, and pour the frittata mixture into the pan, cooking it with a lid on for about 5 minutes. When the edges start to firm up, carefully flip the frittata using the lid, cooking for another 2-3 minutes until golden brown and fully set.

Once cooked, cover the frittata with plastic wrap and let it cool down. This will help maintain its softness and make it easier to roll later.

Once cooled, spread the frittata with a generous layer of the prosciutto cream mixture, followed by the sun-dried tomatoes and black olives. Carefully roll the frittata into a tight log, then sprinkle the top with some additional grated Parmigiano Reggiano.

Slice into individual portions and serve. This delightful pea roll is perfect as an appetizer, combining creamy, savory, and tangy flavors in every bite. Enjoy!