Eggs with snow peas sauce
starters from Italy
Wrap the frittata with arugula, mushrooms, sun dried tomatoes and w...
Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts
translated by Italian with
A tasty perfect omelet roll as an appetizer, or as an aperitif. Discover all the secrets of this dish here: https://morettoschefs.com/2016/05/23/wrap-di-frittata-con-rucola-funghi-pomodori-secchi-e-noci/
We start from the omelette: whisk briefly the eggs with a pinch of salt, just long enough to mix them.
Now Heat a frying pan by edges lower excellent text to bake the piadina with a dolio wire and depending on the size of the pan, pour one or more ladles of beaten eggs.
Your omelette should be only a few millimeters high. Let it cook for a few minutes, turn it and then you also cook dallaltro side.
Mettela in a dish freddarla, if you had more frittatine each interspersed with one to two sheets of kitchen paper.
Let us then the filling: clean the mushrooms and slice them, meanwhile Soak dried tomatoes in two fingers of water.
Heat up a drone down a dolium spoon with garlic cloves and a pinch of pepper.
When the oil is hot increase the heat slightly and add the mushrooms, making them brown well.
Once cooked remove from the heat, remove garlic and salt only at this point.
Now Wash the arugula, dry it well and cut it into small pieces. Also take the tomatoes, drain them and cut into strips.
Add the mushrooms, now cold, arugula, cherry tomatoes and walnuts and stir.
Take the omelette and poggiatela on a fairly large aluminum foil.
Fill it evenly with the stuffing, leaving about 1 cm border around and, with the aid of lalluminio, the tightly rolled omelette.
Close lalluminio like candy and put your wrap to harden in the fridge for at least 3-4 hours.
Just before serving, discard the wrap and cut into slices about 2-3 cm.