Arugula omelette roll with robiola cream and smoked salmon
Procedure
Ingredients · Servings 8
- 105 g Rocket
- Egg
- 4.5 tablespoons Parmesan cheese
- 300 g Robiola
- 225 g Smoked salmon
Method · 1 h
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
- Blend all the frittata ingredients until the arugula is very finely chopped. Pour everything into a baking pan lined with moistened parchment paper. Bake at 180°C.
Blend all the omelette ingredients until the arugula is very finely chopped.
Pour everything into a baking tray lined with moistened baking paper.
Cook at 180°C for about 10-15 minutes without browning.
Remove from the oven. Let cool.
Meanwhile, blend the robiola and salmon with a splash of milk or other beverage. Lemon juice is also fine.
Spread the mixture over the omelette and roll it up in parchment paper. Refrigerate for a few hours before cutting. I leave it overnight.
Remove from the fridge and cut into slices.
