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
- 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.
- 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.
- 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.
- 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.
- Spread the salad on plates and arrange above the rolls cutted into slices. If you prefer, you can reheat briefly before you slice them.
