Ingredients
- 8 eggs
- 5 tablespoons Parmesan cheese
- 500 g pumpkin
- 5 sage leaves
- salt and pepper to taste
- EVO l’Equilibrato oil to taste
For the filling
- 200 g Stracchino cheese
- 150 g speck
Procedure:
- Grate the pumpkin and keep aside.
- In a bowl, break the eggs, season with salt and pepper, add the sage and cheese.
- Blend everything with an immersion blender. Incorporate the grated pumpkin with the help of a fork.
- Cover a non-stick pan with a sheet of baking paper and grease it with a drizzle of L’Equilibrato EVO oil.
- Pour in the mixture, evenly spreading the thickness.
- Bake for 15-20 minutes at 200° in a ventilated oven.
- Once baked, leave to cool.
- Spread the stracchino cheese and speck, then roll up with the help of the baking paper.
Serve warm or cold