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Ingredients:
-Eggs 8
-Butter
– Milk
-Olive oil
-Garlic
-Parmesan
-Salt and pepper
-Mix porcini mushroom 250g
– 1 mozzarella
-Besciamella 200ml
Recipe:
This is a wonderful recipe that we use often to cook eggs in a different way.
Omelet rolls directly from your favorite Italian kitchen.
Let’s start, In a bowl insert the eggs, about two ladles for each omelet, a drop of milk, pinch of salt and pepper.
Mix all the ingredients together, meantime in a pan add just a bit of olive oil.
*CAREFUL It’s important you don’t put too much because afterword you’ll need to put the pan upside-down.*
Add the Eggs well mixed in the pan, cook the omelet being careful to not let them stick to the pan.
Check under the omelet to see if it is ready (you should see the eggs burnished.)
At this point you need to do the magic trick, turning the egg upside down, help yourself with the cap of the pan, we advise you to put a little bit of oil on the cap so that the omelet doesn’t stick.
As soon as both the sides are well-burnished extract the omelet from the pan into a plate, proceed like this for all the omelet.
Now it’s time to cook the mushroom mix. Make sure your mix contains porcini, that will give the right flavor to the recipe.
In a pan add olive oil and the garlic a bit mushed so it can release better the flavor one clover is all you need.
As soon as the garlic starts getting folden from the heat add the mix, our mushrooms are frozen but if you can find some fresh one the procedure is the same.
Now the mushroom should cook about 10 minutes at medium heat. As always trust your tongue.
While the mushrooms are cooking prepare the mozzarella cheese one clarification, you want the normal mozzarella not the buffalo one, the latter will release too much liquid during the cooking.
Now prepare the two trays
The first one with a base of Ragu’, don’t worry if you don’t know how to make a ragu’ the Neapolitan way, we will teach you the next week so stay in touch.
Then add a slice of butter into pieces at the base of the tray. Make sure you spread the butter evenly
Take the omelet and inside add the ragu’ with two sticks of mozzarella cheese, then proceed to create your roll. Make sure to insert some toothpicks in the roll to avoid it to open up later.
Finish up the 3 omelet and add them to the tray. Now add some spoons of ragu’ and anther slice of butter just like before, top all with parmesan and put in the oven
The second trays are composed of bechamel on the bottom, make sure to spread that with a spoon you want the bechamel to be as evenly spread as it can be.
Add some mushrooms and also spread them evenly.
Proceed to create the omelet roll again this time add mushrooms instead of Ragu’.
Complete the 3 rolls before the next step.
Now put the omelets in the tray and a top put the bechamel remained (you want to use half before and half after more or less.) and the mix of mushrooms again. Now put also this tray in the oven.
You should preheat the oven with the fan going then you want to cook for 45 min more or less at 180 degrees celsius.
And… you are finished take those omelet rolls out of the even and give them a taste… they are delicious!
Let us know what of the two you like the most and why by commenting down here, we want to hear your opinion.