Pea roll with prosciutto and sun-dried tomatoes
- Gluten Free
- Energy Kcal 369
- Carbohydrates g 8.7
- of which sugars g 4.6
- Protein g 21.2
- Fats g 27.8
- of which saturated fat g 14.39
- Fiber g 3.2
- Cholesterol mg 204
- Sodium mg 1073
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 6
- Cost: Average
- Note plus the time to let the roll firm up
PRESENTATION
Rotolo ai piselli con crudo e pomodori secchi is one of those classic Italian dishes that just surprises everyone at the table. Really. It's not just a regular frittata. Instead, you get this rolled creation that looks super cool and tastes way way better. The outside? All about those tender eggs—like a soft omelet—but the real fun begins with what’s inside. Prosciutto and smooth cheese create this creamy layer, paired with a bright green pea puree that offers a sweet pop.
And you know what? Just when you think that's it, you hit bits of salty black olives and sun-dried tomatoes. They add a tangy kick and a bit of chew. It's a whole new take on an egg dish, making it more interesting without being too heavy. In Italy, folks really love taking simple things and making them special with local ingredients, and this roll shows exactly that.
You'll find this kind of stuffed pork roll or egg roll at summer buffets, cut into neat slices that are moist and super colorful. Seriously good. It’s great for second courses, but, to be honest, it’s just as good as finger food when friends are over. That mix of prosciutto and cheese is incredible, but the peas and olives add that little something extra you don’t always expect.
Many regions in Italy have their own ways to fill these rolls—sometimes with spinach, sometimes with artichokes—but this pork roll with peas and sun-dried tomatoes is all about fresh flavors and keeping things balanced. And here's the thing: everything holds together so well, making each bite creamy, a bit crispy at the edges, and packed with flavor.
It's the kind of Italian stuffed pork dish that feels special but totally fits with the casual, shareable Italian way of eating. Whether you’re prepping it ahead for a party or just spicing up a weeknight dinner, this dish will definitely get people talking. For real. It's a proof of the Italian way of elevating simple dishes with rich flavors, keeping everything fresh and exciting. And, look, you can't go wrong with that.
INGREDIENTS
- Ingredients for the omelet
- Eggs 4 - medium
- Peas 2 cups (300 g)
- Whole milk 0.4 cup (100 ml)
- Butter 2 tbsp (30 g)
- Vegetable broth ¾ cup (200 ml)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Fine salt to taste
- Black pepper to taste
- for the filling
- Prosciutto crudo 2.8 oz (80 g) - (sliced)
- Cream cheese 7.1 oz (200 g)
- Sun-dried tomatoes in oil 1.8 oz (50 g)
- Black olives 0.75 oz (20 g) - pitted
- Fine salt to taste
- Black pepper to taste
How to prepare Pea roll with prosciutto and sun-dried tomatoes
To make the pea roll with prosciutto and sun-dried tomatoes, start by shelling the fresh peas 1, then heat a pat of butter in a pan, add the peas 2 and cook them for 5-6 minutes over medium heat, pouring hot water 3 or vegetable broth as needed to keep them from drying out 3.
Let the peas cool and transfer them to a blender, add the milk 4 and blend until smooth 5 sieve the cream to remove the pea skin and obtain a smoother mixture. Roughly chop the prosciutto and place it in the blender 6,
add the Philadelphia 7, salt and pepper, and blend everything to obtain a cream 8. Take the sun-dried tomatoes in oil, drain them, and pat them dry with a paper towel 9,
then cut them into small pieces 10, and slice the black olives into rounds. Now handle the omelet, separate the yolks from the whites, and whip the whites to stiff peaks with an electric whisk (11-12).
Beat the yolks and also add the grated Parmesan cheese 13. At this point, incorporate the pea cream 14 and lastly the whipped egg whites, folding them gently from bottom to top to avoid deflating them 15.
Once you have a homogeneous mixture 16, heat a slightly buttered 13.5-inch pan, pour the batter with a ladle to distribute it better (17-18),
cook with the lid on over medium heat for about 5 minutes, then flip the omelet using the lid itself (19-20) and continue cooking for another 2-3 minutes or until the omelet is nicely golden. Cover it with plastic wrap, and let it cool (this way it will remain soft and easier to roll). Fill the omelet with the prosciutto cream 21
the sun-dried tomatoes 22 and the black olives 23. Roll up the omelet 24,
then sprinkle the plastic wrap with grated Parmesan 25 and wrap the plastic wrap around the roll, tightly sealing the ends 26 to ensure it compacts well. Place the pea roll with prosciutto and tomatoes in the refrigerator for at least 1 hour to firm up, then serve it sliced 27 and enjoy it at room temperature.