Frittata Roll with Ham, Zucchini and Robiola

Method11 steps · about 2 hr 45 min

1. 1

   Step 1: Heat the oven to 180°C / 350°F and heat a grill pan over medium-high heat.

2. 2

   Step 2: Wash and dry both zucchini (2), trim the ends and slice lengthwise into very thin strips. Lightly coat the prepared strips with the olive oil and separate pinch of zucchini salt (1 pinch).

   Uses 2 medium zucchini · A little olive oil to coat the zucchini slices · 1 pinch fine salt for the zucchini

3. 3

   Step 3: Grill the prepared zucchini strips in batches for about one minute per side until tender and lightly charred. Set the cooked slices on a plate to cool while making the frittata.

   Uses All prepared zucchini strips

   
4. 4

   Step 4: Crack all six eggs into a bowl. Add all 80 g grated Parmigiano Reggiano, the tablespoon chopped parsley (1 tbsp), the frittata salt and ground black pepper to taste. Whisk until evenly mixed.

   Uses 6 medium whole eggs · 80 g grated Parmigiano Reggiano · 1 tbsp chopped fresh parsley · Fine salt to taste for the frittata mixture · black pepper (- to taste)

   
5. 5

   Step 5: Line a rectangular baking dish about 35 × 25 cm with baking paper. Pour in all the prepared egg mixture and spread evenly.

   Uses All prepared frittata mixture

6. 6

   Step 6: Bake at 180°C / 350°F for about twenty minutes until the egg sheet is fully set and reaches 71°C / 160°F in its centre. Remove the cooked frittata from the oven.

   Bake frittata sheet until the centre is fully set · 20 minUses The whole prepared tray

   
7. 7

   Step 7: Gently turn the baked frittata onto clean baking paper or a clean work surface. Peel away its baking paper and let it cool briefly until no longer warm enough to melt the filling. Fill and refrigerate promptly, within two hours of cooking.

   Uses The complete cooked sheet

8. 8

   Step 8: Spread all 200 g Robiola evenly over the cooled frittata, then arrange all the prepared grilled zucchini strips over the cheese.

   Uses The complete cooled sheet · 200 g Robiola cheese · All prepared grilled zucchini

   
9. 9

   Step 9: Lay all 100 g sliced cooked ham over the zucchini. Starting from a shorter edge, roll up the filled frittata gently and tightly, taking care not to tear it or squeeze out the filling.

   Uses The complete filled sheet · 100 g sliced ready-to-eat Italian cooked ham (prosciutto cotto)

   
10. 10

    Step 10: Wrap the roll tightly in plastic wrap and refrigerate for at least two hours until firm enough to slice cleanly. Then unwrap and slice with a sharp knife.

    Chill frittata roll at least 2 hours before slicing · 120 minUses The complete assembled roll

    
11. 11

    Step 11: Serve the chilled slices as six portions. Bring only the portions being served briefly to room temperature if preferred; keep the rest refrigerated.

    Uses All prepared slices from the complete roll