Rolled Omelette Stuffed with Prosciutto, Smoked Cheese, and Arugula
Category: Main Dishes
Serves: 4
This rolled omelette, stuffed with delicate layers of prosciutto, smoked cheese, and arugula, offers a harmonious blend of flavors, perfect for lunch, dinner, or even as a stunning appetizer. With the rich taste of Grana Padano and Pecorino Romano cheeses complementing the earthiness of fresh arugula and the savory richness of prosciutto, every bite of this dish promises to satisfy. The recipe includes a vibrant, homemade arugula pesto that ties all the ingredients together, bringing brightness and depth to the dish.
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggs | 8 |
| Grana Padano DOP (grated) | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | As needed |
| Prosciutto crudo | 120g |
| Fresh arugula | 30g |
| Smoked cheese (Scamorza or Provola) | 230g |
| Arugula pesto (homemade) | 100g |
| Arugula (for garnish) | 25g |
| Grana Padano DOP (grated) | 15g |
| Pecorino Romano (grated) | 15g |
| Pine nuts | 12g |
| Garlic | 1 clove |
| Extra virgin olive oil | 40g |
| Fine salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 390 kcal |
| Protein | 30g |
| Carbohydrates | 5g |
| Fats | 30g |
| Fiber | 2g |
| Sugars | 1g |
| Sodium | 600mg |
Preparation Instructions
Step 1: Preparing the Arugula Pesto
- Wash the arugula thoroughly under cool running water to remove any dirt or grit. Gently pat it dry with a clean kitchen towel or salad spinner.
- Place the arugula in the bowl of a food processor, adding the Grana Padano, Pecorino Romano, and the garlic clove (left whole for easy blending).
- Blend the ingredients together, starting at a low speed, until they form a smooth paste. Gradually add the extra virgin olive oil in small increments while continuing to blend, allowing the pesto to emulsify and achieve a creamy consistency. Season with a pinch of fine salt, adjusting the taste to your preference.
- Transfer the pesto to a bowl and set it aside, ready for use.
Step 2: Making the Omelette
- In a large mixing bowl, crack the eggs and whisk them until they are fully beaten. Add a pinch of fine salt and freshly ground black pepper, mixing again to incorporate.
- Preheat your oven to 180ยฐC (350ยฐF).
- Prepare a baking tray (roughly 34×27 cm in size) by lining it with parchment paper. Lightly brush the paper with extra virgin olive oil to prevent sticking.
- Pour the egg mixture onto the prepared tray, spreading it evenly to form a thin, uniform layer.
- Bake the omelette in the preheated oven for approximately 10-12 minutes, or until the eggs are set and the top is lightly golden.
- Once done, remove the tray from the oven and let the omelette cool slightly. Carefully transfer it onto a clean cutting board, covering it with plastic wrap to prevent it from drying out.
Step 3: Assembling the Roll
- Once the omelette has cooled enough to handle, spread a layer of arugula pesto over the surface of the omelette, leaving a small border around the edges.
- Layer the slices of smoked cheese (Scamorza or Provola) evenly on top of the pesto, followed by fresh arugula leaves.
- Top with slices of prosciutto, ensuring it is evenly distributed over the entire surface.
- Carefully roll the omelette from one edge to the other, gently pressing to ensure it holds its shape. Make sure the filling is tightly packed, but not overly compressed.
- Wrap the rolled omelette in the plastic wrap again and place it in the refrigerator. Let it chill for at least one hour to help the roll firm up and allow the flavors to meld together.
Step 4: Serving
- After the omelette has chilled, carefully remove the plastic wrap and place the rolled omelette onto a cutting board.
- Slice the roll into bite-sized pieces (approximately 2-3 cm thick) and arrange them on a serving platter.
- Garnish with additional fresh arugula and a drizzle of olive oil, if desired. For an extra touch of flavor, sprinkle the top with a few pine nuts and a dusting of Grana Padano or Pecorino Romano cheese.
- Serve immediately, or keep refrigerated until ready to serve.
Tips and Variations:
- Cheese options: If you canโt find Scamorza, you can substitute it with mozzarella, provolone, or even a sharp cheddar for a different flavor profile.
- Make-ahead: This dish is ideal for preparing in advance. The stuffed omelette can be refrigerated for up to 2-3 hours before serving, and even overnight if needed.
- Add veggies: For an extra dose of vegetables, consider adding thin slices of roasted bell peppers, zucchini, or sun-dried tomatoes into the filling for more color and flavor.
- Pesto variations: Feel free to adjust the pesto ingredients based on what you have on hand. Walnuts or almonds can be substituted for pine nuts, and you can use other greens like spinach or basil if arugula is unavailable.
- Serving suggestions: This rolled omelette pairs wonderfully with a light salad, crusty bread, or roasted vegetables for a complete meal. It can also be served as an appetizer at a gathering, as each bite-sized slice is packed with flavor.
This Rolled Omelette Stuffed with Prosciutto, Smoked Cheese, and Arugula is a versatile, flavorful dish that combines the creamy richness of eggs with the bold taste of aged cheeses and savory cured meats. Whether served as a main dish for a family dinner or as a crowd-pleasing appetizer at a party, itโs a recipe that will surely impress. Enjoy!
