4 or 5 eggs
a handful of grated Parmigiano Reggiano
ricotta cheese 150 gr
1 bunch of rocket salad
ham 1 or 2 thin slices
Balsamic Vinegar of Modena Ponti 1 table spoon
salt and pepper
Beat the eggs with Parmesan and milk. Cook the omelette in a non-stick pan and let it cool down. Mix the ricotta cheese, the finely chopped rocket salad, salt, pepper and Balsamic Vinegar of Modena Ponti. Spread the ricotta mix on the omelette, lay the ham slices on it, roll it up with some tin foil and refrigerate for a couple of hours. Cut the roll in thick slices and serve with some Balsamic Vinegar of Modena Ponti sprinkled over them.