Piadina Romagnola Roll
3 medium eggs
black pepper to taste
1/2 tbsp – 2g fresh dill
4oz – 100ml cream
1 tbsp – 5g parmigiano cheese
1/2 tbsp – 8g salt
1 tbsp – 14g unsalted butter
2 tbsp – 30g EVO Oil
1/4 cup 40g onions
1 tbsp – 7g sweet paprika
1/2 tsp – 1g white pepper
1/2 cup – 75g peas
1 1/2 cup – 300g peeled tomatoes
2 piadina romagnola
10 slices edam cheese
4 slices ham
1/2 cup – 60g asiago cheese (or a cheese at your choice)
In a small bowl, add the eggs, black pepper, fresh dill, half the cream (2oz – 50ml), the Parmigiano and a pinch of salt, and mix with a fork.
Heat half the butter in a non-stick pan, and pour half the eggs to make a very thin omelette. Cook the first side for 3 minutes over medium heat, turn the omelette and cook the second side for a maximum of 1 minute, being careful not to burn the omelette. Repeat with the remaining egg and butter, cooking the second omelette.
Heat the oil in a pan and fry the onions for 5/6 minutes over medium heat. Add the paprika, white pepper, salt and add the peas. Sauté for another 6/7 minutes and pour the tomatoes into the mixture. Add another pinch of salt and cook for 30-35 min on low heat. Finally add the remaining cream and cook for another 5 minutes.
On a pastry board, place a piadina, and add in the order: 5 slices of edamer cheese, 1 omelette, 2 slices of ham, and roll up. Repeat the operation with the second piadina.
Put part of the pea sauce on the bottom of a baking pan, place the piadinas on top and cover with the remaining sauce. Cover everything with coarsely grated Asiago cheese.
Bake for 20-25 minutes at 365 ° F – 185 ° C, sprinkle with paprika (optional) and eat hot.