Rotolo di Frittata con Prosciutto e Scamorza
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Black pepper | to taste |
| Eggs | 6 |
| Salt | to taste |
| Butter | 30g |
| Whole milk | 200ml |
| Butter | 20g |
| All-purpose flour | 20g |
| Fine salt | to taste |
| Nutmeg | to taste |
| Cooked ham (Praga style) | 180g |
| Smoked scamorza cheese | 180g |
| Grana Padano DOP cheese | 40g |
| Butter | to taste |
| Breadcrumbs | 2 tbsp |
Instructions
-
Prepare the Bechamel Sauce:
Begin by preparing the bechamel sauce. In a saucepan, melt 20g of butter over medium heat. Add the all-purpose flour and stir it in, cooking for about 1-2 minutes to form a smooth paste. Gradually add the whole milk, stirring continuously to avoid lumps. Cook the mixture on low heat until it thickens to a creamy consistency. Season with a pinch of salt, a sprinkle of black pepper, and freshly grated nutmeg. Set aside. -
-
Cook the Omelettes:
In a mixing bowl, crack the 6 eggs and whisk them well with a pinch of salt and black pepper. In a frying pan, melt 30g of butter over medium heat. Pour half of the egg mixture into the pan, cooking until the bottom is set but the top is still slightly runny. Flip the omelette carefully, using a lid to help turn it, and cook for another 2-3 minutes until fully set. Transfer the cooked omelette to a plate. Repeat the process with the remaining egg mixture, creating a second omelette. -
Assemble the Rolls:
Once the omelettes are ready and slightly cooled, spread half of the bechamel sauce over the surface of each omelette. Layer the cooked ham and thinly sliced smoked scamorza cheese over each omelette, ensuring an even distribution to cover the entire surface. Roll up each omelette tightly to form a log. -
Prepare for Baking:
Preheat your oven to 180°C (350°F). Lightly butter 4 individual baking dishes (ramekins or small oven-safe bowls). Sprinkle the bottom of each dish with breadcrumbs for added texture and a golden crust. -
Bake the Omelette Rolls:
Place the rolled omelettes into the prepared baking dishes, ensuring they fit snugly. Dot the rolls with a little extra butter and bake them in the preheated oven for 10-15 minutes, or until they are golden and bubbly. -
Serving:
Once baked, remove the rolls from the oven and let them cool slightly. Carefully unwrap the aluminum foil and slice each roll into approximately 1 cm thick pieces. Serve warm, garnished with a sprinkle of Grana Padano cheese if desired. These delightful rolls are perfect for a family dinner or special occasion, offering a delicious mix of creamy bechamel, savory ham, and melty scamorza cheese.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 20g |
| Carbohydrates | 12g |
| Fat | 22g |
| Saturated Fat | 12g |
| Fiber | 1g |
| Sodium | 750mg |
| Calcium | 350mg |
Tips and Variations:
- Cheese Variations: Feel free to use other types of cheese like mozzarella or fontina for a different flavor profile.
- Vegetarian Option: Replace the prosciutto with a selection of grilled vegetables or sautéed mushrooms for a delicious vegetarian version.
- Make-Ahead: These rolls can be prepared ahead of time and refrigerated before baking. Just bake them when ready to serve for an easy and convenient dish.
