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.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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