Rolled frittatine are little omelets stuffed with fresh mozzarella and topped with tomato sauce. They have a
very delicate taste and can be served hot or at room temperature.
- 3 eggs
- 1/2 lb (8 oz) fresh mozzarella
- pinch of fine sea salt
- 1/4 (1.7 fl oz – 50ml – 4 tbsp) fresh whole milk
- 1 oz flour 00
- 1/2 oz (15g – 2 tbsp) grated parmigiano reggiano cheese
- 1-28 oz can or bottle tomato puree
- 1 tbsp extra virgin olive oil
- 2 pinch of fine sea salt
- 2 – 3 leaves fresh basil
Place all the sauce ingredients into a small saucepan and cook slowly over a low flame until the sauce thickens enough to coat a spoon. In a medium bowl, combine eggs, pinch of fine salt, flour and milk.
Mix until well combined.
Pour 2 tbsp of egg mixture into a (8-inch) nonstick skillet lightly greased with olive oil and cook over a low flame until golden on both sides.
Repeat until all omelets are done. Allow the omelets to cool.
Cut mozzarella into approx. 4-inch long, 3/4-inch wide pieces.
Place one or two pieces of mozzarella on one side of the omelets and then roll them up.
Pour half of the tomato sauce into a baking pan and lay the omelets next to each other.
Spoon the remaining sauce on top, sprinkle with grated parmigiano cheese.
Bake in preheated oven at 355°F for about 15 minutes.