Omelette rolls with Jamón de Huelva and mozzarella

INGREDIENTS (serves 4)
8 slices of Jamón de Huelva
4 eggs
4 tablespoons mayonnaise
5 thin slices of mozzarella
butter, salt

Break the eggs into a bowl and beat them with a pinch of salt.
Place a large non-stick pan on the heat and grease it with a knob of butter. When
it starts sizzling, add the eggs and cook the omelette without stirring it, turning
it just once. Place it on a sheet of baking paper and allow it to cool. Cover a
sufficiently large plate with some cling film and then place the omelette on top of
it. Spread two tablespoons of mayonnaise over the entire surface of the omelette,
followed by the well-drained mozzarella, the whole slices of Jamón de Huelva
and another layer of mayonnaise.
Roll up the omelette with the help of the film, then wrap it in the film, twisting the
ends like a sweet, and place it in the fridge for three hours. After three hours,
slice the roll with a sharp knife and serve.

Green asparagus gratin with Jambon de Bosses and Sardinian Pecorino cheese

INGREDIENTS (serves 4)

8 slices of Jambon de Bosses
500 g green asparagus
100 g aged Sardinian Pecorino cheese
100 g stale wholemeal bread
extra virgin olive oil
salt, pepper

Wash the asparagus, remove the ends and peal them only if necessary. Parboil
them in salted water for 5-8 minutes, then drain them and leave them to cool
down.

In the meantime, cut the slices of Jambon de Bosses in half. Grate the
Sardinian Pecorino and the wholemeal bread, using a grater with large
holes in both cases. Heat four tablespoons of oil in a non-stick pan and brown the
breadcrumbs.

Preheat the oven to 180°C. Arrange the gratin in a serving dish: grease the base
with a drizzle of oil, arrange the asparagus, the Jambon de Bosses, the Pecorino
and the breadcrumbs.

Cook for 15 minutes and serve hot.