mercoledì 12 novembre 2008
4oz ricotta cheese
1 or 2 tbsp milk
Herbs (basil or parsley), chopped
Beat eggs in a bowl and add a pinch of salt, pepper or nutmeg; with this mixture, make 1 or more THIN omelettes (it depends on the skillet size).
Prepare a cream with ricotta, milk, herbs, salt, pepper (optional); spread it over the omelettes and roll.
Wrap with transparent film and put in the fridge for at least an hour.
When the moment is right, cut into slices 1" thick and serve with lettuce or in a mixed appetizer.