Herb omelettes stuffed with ricotta

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France

By Orlando Murrin

Published 2008

  • About

Thin delicate omelettes are left to cool, then rolled up around a ricotta filling and sliced in the style of sushi. Tasty, elegant and all ready in advance - just what an appetizer should be.

Ingredients

For the Filling

  • handful of basil and parsley, roughly chopped
  • 250 g tub ricotta
  • 3

Method

Make the filling first by whizzing the ingredients in the processor. Check seasoning - it should be good and tasty. Scrape into a bowl.

Put the omelette mixture into the processor bowl (no need to wash it up) and process.

Heat the oil in a medium frying pan and when hot pour in one third of the omelette mixture. When it has set, slide on to a board. Repeat to make 3 omelettes.</