Omelette with Bologna Mortadella and Parmigiano Reggiano
Parmigiano Reggiano Grated · Mortadella Bologna PGI · Parmareggio Butter ·
<li>100 ml Milk</li>
<li><strong>200 g Grated Parmigiano Reggiano</strong></li>
<li><strong>300 g Mortadella Bologna</strong></li>
<li>30 g Pistachios</li>
<li>1 knob Butter</li>
<li>Salt as required</li>
<li>Pepper as required</li>
100 ml Milk
200 g Grated Parmigiano Reggiano
300 g Mortadella Bologna
30 g Pistachios
1 knob Butter
Salt as required
Pepper as required
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Beat the whole eggs in a bowl with a whisk together with the milk, salt and pepper until the mixture is smooth and creamy.
Melt the butter in a non-stick pan, remove the excess, then cook the omelette over a low heat with a
Toast the pistachios in a separate pan.
Halfway through cooking, turn the omelette over and continue cooking on the other side, adding the slices of mortadella, grated Parmigiano Reggiano and toasted pine nuts.
When cooked, fold the omelette in half and serve with a sprinkling of Parmigiano Reggiano, some pistachios and pepper.