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Thursday, November 3, 2016

The omelette roll with zucchini, ham and spreadable cheese

Being an artist working hard on bringing my music to the world I'm always traveling either for my Concerts, or my television appearances, my events or corporate and private parties.
I'm always on the run.
Picture by Mike Ferrante
Thanks to my job I get to experience often delicious food in fancy restaurants. And I really love that, as I can really appreciate well made food. 
But that said, I really love to cook and eat healthy delicious food every time I can. Most of my recipes are easy and fast to make. Most of them are recipes I have learned to make in Italy with my mom, my hunts and my grandmothers. Being my two grandmothers one from the North, Venice  and one from the South, near Rome, I have learned to cook many recipes so different one to another. As you may know recipes are very different from region to region in Italy, as we cooked with fresh ingredients that are available in the season and with ingredients typically available in the region.
So I can make fish and delicious risottos, typical of the region of Venice, but also delicious spaghetti all'amatriana with pancetta and pecorino romano. I can make polenta as we make it in Venice with liver and onions, but also as they make it in Rome with tomatoes, sausage and boneless ribs.

Today I want to share with you a recipe that I learned to make in Italy from one of my hunts, who being a nurse used to make delicious food she could take with her and eat in her launch break in the hospital. 

The omelet roll with zucchini, stuffed with ham and soft spreadable cheese (I love in Italy the Stracchino and the ricotta). It is very tasty, easy to eat warm or cold. It’s not too heavy and the ingredients are simple. The cooking of the omelet in the oven requires a minimum of manual skills, but the result is very tasty. And then again if I can make it, you surely can too.

-      4 eggs
-      1 pound  of zucchini
-      5 ounces of soft cheese (Stracchino like) or ricotta Cheese or any spreadable cheese of your choice.
-      3 and half ounces of ham
-      half cup of Parmesan cheese grated
-      salt and pepper to taste

Preparation :
Wash the zucchini and grate them with big part of the grater in a bowl. In another bowl whisk the eggs and add the Parmesan cheese with salt and pepper.

Pour the mixture into a baking dish or baking mold the size of 8x20 inch lined with baking paper. Bake in oven at 250 F for about 20 minutes.

Once the omelette is ready, roll it with the help of the baking paper and let it cool. When cold, being very careful not to break it, spread on the pie the cheese and  the sliced ham on top of the cheese.

At this point rolled up the omelette once again and let in the refrigerator to cool for an hour or so.
Slice it and serve it cold or warm. Both way delicious.

Buon appetito and I'm looking forward to see you at one of my upcoming Concerts.

From Venice with Love,


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