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Fontinella Egg Wrap
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Prepared white sauce
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1 cup |
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Fontina cheese, shredded
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3 oz.
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3/4 cup |
| White truffle oil (or garlic oil) |
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1 tsp.
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Salt and Pepper
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To taste
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Fresh grated nutmeg
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To taste |
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Portabella mushroom caps, gills scraped off
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1 lb.
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3 |
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Olive oil
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2 oz.
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1/4 cup |
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Salt and Pepper
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To taste |
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Asparagus spears, trimmed
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2 lb. |
36 spears |
| Eggs, beaten |
2 lb.* |
18 large |
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Olive oil
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As needed |
| Spinach-flavored tortillas |
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12 (10-inch) |
- Make Fontina cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in Fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.
- Thinly slice mushrooms, drizzle with 1/4 cup olive oil, season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350°F oven until tender, about 10 minutes. Remove and set aside.
- Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
- Working in small batches, portion 3 oz. eggs into a heated spray-coated 10-inch non-stick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.
- For each wrap, spread about 2 tablespoons Fontina cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3 to 4 mushroom slices across the lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately.
* If using frozen or liquid whole egg product.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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