Omelette Spirals with Porcini Mushrooms


Servings: 4
INGREDIENTS
  • - 250 g of cottage cheese
  • - 3 tablespoons grated Parmesan cheese
  • - 5 eggs
  • - 3 porcini mushrooms
  • - 2 carrots,
  • - 12 leaves of lettuce
  • - 1 clove of garlic
  • - 20 mint leaves
  • - Extra virgin olive oil
  • - salt
  • - pepper
INSTRUCTIONS
  1. Finely chop the garlic and brown quickly in a pan with 2 tablespoons of olive oil. Add 2 thinly sliced mushrooms, salt, put the lid on and cook for 10 minutes on medium-high heat. Transfer them to a plate, leaving the juices in the pan.
  2. Beat the eggs with the Parmesan cheese, a pinch of salt and mint leaves cutted into small strips. Reinforce with a little oil the bottom of the pan and cook a quarter of eggs at a time, thus obtaining 4 thin omelettes.
  3. Whisk briefly the sautéed mushrooms and mix in the ricotta. Spread the filling on the obtained omelettes, then roll them up and cut the edges with a knife. Wrap each omlette roll in aluminum and store in the refrigerator for at least an hour.
  4. Cut the carrots into thin strips. Clean the remained mushroom and slice it as thin as possible, then also slice the lettuce. Gather together these 3 ingredients and toss with a little salt, oil and pepper.
  5. Spread the salad on plates and arrange above the rolls cutted into slices. If you prefer, you can reheat briefly before you slice them.