Cheese omelet
Rotolo
- 6 EGGS
- 100 GRAM CHEESE, grated
- 100 GRAM MILK
- 1 BUNCH PARSLEY, chopped
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 150 GRAM TOMATO SAUCE
- 500 GRAM FRESH PASTA (lasagna sheets)
- 400 GRAM PUMPKIN, in cubes
- 2 RED CHILLIES, chopped
- 1 TSP ANIS SEED
- 200 GRAM COTTAGE CHEESE
- 700 GRAM SPINACH, chopped
- 2 CLOVES GARLIC, chopped
- 200 GRAM BÉCHAMEL SAUCE
- 50 GRAM PARMESAN, grated
Mix the eggs with the milk and the cheese, beat well. Make two omelets out of this mixture. In the meantime, fry the parsley, onion and garlic on very low heat for 5 minutes. Add the tomato sauce. Roll up the omelets and cut in 5 pieces, pour the tomato sauce on top.
Put some lasagna sheets on a floured board, sides overlapping, so they form a rectangle of 20X30 centimeters, and push the sides well together. Fry the chillies a few minutes, add the pumpkins and anis seed and fry twenty minutes. In another pan, fry the garlic a few minutes, add the spinach and stir fry 3 more minutes. Add salt to taste. Spoon the pumpkin on one of the short sides of the dough, and distribute the spinach over the rest of the dough. Add the cottage cheese on top of the spinach. Roll up the pasta, starting from the pumpkin side and wrap it in a dish cloth. Poach it, thus wrapped, for 20 minutes. Unwrap and slice the rotolo. Spoon some béchamel sauce on the bottom of an oven dish, put the rotolo slices in and spoon the rest of the sauce on top. Bake this 15 minute at 180 degrees Celsius; sprinkle Parmesan cheese on top.
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