Omelet Tower with Spinach Ricotta Filling

Mix flour, cheese and salt in a baking bowl. Add half of the milk water at once, stir until smooth. Stir in eggs, then add remaining milk water, stir until smooth. Cover and let rest at room temperature for about thirty minutes.

Preheat stove to 60 °C, plate and plate.

Baking: heat a little clarified butter in a small coated frying pan (about 18 cm Dmr). Pour enough batter into the frying pan so that the bottom is thinly coated with it, reduce temperature. Once the bottom is baked and it comes off by itself, turn the omelet to the other side, finish baking, keep warm.Proceed with the remaining batter on the spot.

Spinach ricotta filling: warm butter in a frying pan. Sauté onion and garlic, add raw ham.

Add spinach, steam at medium temperature with lid closed for about TEN minutes, reduce temperature.

Mash ricotta with a fork, stir in cream, season, mix into spinach, just until warm.

Filling: Layer omelets alternately with spinach-ricotta filling in a tower-like fashion on preheated platter.

Note: Do not bake omelets too dark, the cheese can burn quickly.

Tip: Cook omelets in ‘Piccolini Frying Pan’ and pile small towers on individual plates.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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