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Title: Italian Omelet Roll Categories: Eggs Yield: 6 Servings 1 tb Unsalted butter 12 Eggs; separated 3/4 ts Salt; to taste 1 pn Pequin quebrado 1 lb Hot Italian sausage 1 ts Italian crushed hot red -pepper (or to taste) 1 md Onion; thinly sliced, -separated into rings 12 Pickled Tuscan peppers 8 oz Mozzarella cheese; cut in -1/8-inch thick slices Butter 10x15-inch jelly roll pan. Cover bottom with waxed paper cut to size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set aside. Combine salt, pequin & egg yolks; beat with whisk until blended. Fold whites & yolks together. Turn egg mixture into pan, carefully smoothing with a spatula. Bake 15-20 minutes until done. Remove casings from sausage, crumble meat into skillet & cook briefly; add red pepper & onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper & pull omelet out onto cloth towel, invert on another cloth towel & remove paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top. Arrange cheese slices over all, quickly roll, set on ovenproof platter & place in oven to melt cheese. Slice & serve. Makes 6 servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |