That of omelette roll with green beans and culatello it is a tasty recipe and easy to prepare and is also an original way to serve the omelette in the oven.
The roll is stuffed with fresh cheese, robiola or Philadelphia for example, slices of culatello and tender green beans. It is eaten at room temperature, after resting in the refrigerator, and cut into slices which, thanks to the filling, are quite spectacular. Tantalizing and delicious, the omelette roll with green beans and culatello can be proposed as starter or second dish.
If you like to vary and therefore make alternative omelettes to the classic, very tasty, onion frittatona, try the baked Puffed Frittata, the Spaghetti Frittata or the Frittatine in bacon.
OTHER TASTY RECIPES: Spinach Roll, Tuna Omelette Wheels, Waffle Omelette, Omelette Cake
How to prepare: Omelette roll with green beans and culatello
To prepare the omelette roll with green beans and culatello, start sprouting the green beans, wash them under running water and boil them for 20 minutes in boiling salted water. Drain them, stop cooking under cold water and keep them aside. In a bowl, beat the eggs with a whisk, season with salt and pepper and add the grated Parmesan.
Line a pan of about 20 x 25 cm with parchment paper, brush it with a little oil and pour the egg mixture into it. Bake in a preheated oven at 180 degrees for 15 minutes.
Remove from the oven and allow to cool completely, then transfer the omelette to a sheet of cling film spread on the work surface. Meanwhile, mix the cheese in a bowl with salt, pepper and a drizzle of oil, working the ingredients until you get a cream.
Place the slices of culatello and cheese on the omelette and level with the back of a spoon. Then arrange a neat layer of green beans next to each other. Roll up the omelette with the help of cling film and close the roll tightly. Place in the refrigerator for 1 hour.
Return the stuffed omelette roll to room temperature, remove the film and cut off the irregular ends. Serve the omelette roll with green beans and culatello by cutting it into slices with a sharp knife.