Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 5 | eggs |
| 400 g | spinach |
| 150 g | strakì Sterilgarda |
| 150 g | smoked salmon |
| 50 g | grated parmesan cheese |
| to taste | salt |
| to taste | pepper |
Preparation
- Boil the washed spinach in salted water for about 3 minutes (or 6 if frozen), then squeeze and blend until you obtain a puree.
- Beat the eggs in a bowl with parmesan, salt and pepper, then add the spinach puree.
- Line a baking tray (36x25 cm) with lightly greased baking paper and pour in the mixture, levelling it well.
- Bake in a preheated static oven at 200°C for 15–16 minutes, until golden brown.
- Turn the omelette out onto clean baking paper and let it cool for about 15 minutes. Spread the Sterilgarda Strakì on top and fill with smoked salmon.
- Roll up from the short side, secure with baking paper and chill for at least 30 minutes in the refrigerator.
- Cut into slices and serve.
Pour the flour into a bowl, adding Sterilgarda Whole Milk Yogurt, crumbled yeast and almost all the water. Mix with a wooden spoon to incorporate the yeast ...
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