Either a starter or an aperitif, indulge yourself and your guests with these easy-going delicious cooked ham and smoky scamorza cheese with a hint of fresh mint.
Serves 4, Preparation time 15 mins, Cooking time 20 mins + 2 hrs rest in the fridge
- 7 medium free-range eggs
- 50 g grated Parmigiano Cheese
- 150 g sliced cooked ham
- 80 g Italian Smoked Scamorza cheese
- 4 fresh mint leaves, chopped
- A sprig of parsley, chopped
- salt, black ground pepper, nutmeg, a pinch
- Extra virgin olive oil (EVOO), 2 level tablespoons
Method
In a large bowl, break the eggs with a pinch of nutmeg, salt and pepper, chopped mint leaves and parsley, grated Parmigiano and stir.
Heat a non-stick pan with oil, pour in the mixture, cook evenly over a gentle heat about 7-8 minutes covering the pan with a flat lid.
Place a flat plate on the pan and flip upside down the frittata, cook further 2-3 minutes without a lid.
Take frittata from the pan, place it on a wet sheet of baking paper.
Add bits of smoky scamorza cheese and cooked ham slices, folding up the frittata tightly to form a cylinder, then close the ends as if it were a large candy. Insert toothpicks about 1.5 cm apart to secure the roll.
Place in the refrigerator for 2 hours.
Take out of the fridge checking it is firm, remove baking paper and toothpicks, serve sliced.
(10 votes, average: 4.50 out of 5)
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