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.

INGREDIENTS

  • 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

Sauce ingredients

  • 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.