Rustic artichoke and leek
starters from Italy - Puglia
Tronchetto salty
Tronchetto salty
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The salty stub was born by chance, I had the egg whites and did not know how to use them. Certainly I could not throw them! I thought about it and came out the good salty stub as an appetizer or as a main dish.
preparation
step 1
We work the egg whites with the salt, chives, cheese, bread crumbs, bread crumbs and water should be a paste rather fluid.
step 2
Let us take a low pan da22per 25 and moisten with a little water coated the pan with parchment paper, grease with a little oil and pour the mixture of egg whites.
step 3
Bring in oven at 200g and when it starts to get a little 'golden we remove from the oven. It must be very thin.
step 4
We support the omelet onto a work surface without removing the parchment paper.
step 5
Let the frittata half thinly sliced smoked cheese, ham and smoked cheese remaining.
step 6
With the help of parchment paper we rolled up the omelette, tightening well, in the end we close the roll in waxed paper, shake it well and pass it in the oven for 15 minutes.
step 7
We remove the roll from the oven wait a few minutes, then remove him from the baking paper and cut it into slices you eat hot.
step 8
The filling we can do as we want !!