Looking for an Italian-style dish that will tickle your family’s appetite? Try our faux “gnocchi alla romana” with spinach and Veroni’s prosciutto!
- 10 eggs
- 8 tablespoons of grated Parmesan cheese
- 14 oz of spinach
- 8 slices of prosciutto
- 2 spring onions
- 8 slices of provola cheese
- extra virgin olive oil
- salt and pepper
Beat eggs with salt, pepper and 6 tablespoons of Parmesan cheese. Chop the spring onions. Cook the eggs in a large non-stick pan (at least 40 cm in diameter), let them cool and cut into discs at about 10 cm in diameter.
Pour 2 tablespoons of oil into a pan and sauté the spring onions. Add the spinach and cook until it is soft. If necessary, wet it with water to prevent them from burning. Start arranging the omelette discs in an oiled ovenproof dish, alternating with the slices of provola, spinach and prosciutto.
Add the remaining Parmesan cheese and bake in the oven at 400°F (grill function) until it is golden brown.