I’m sure many of you have eaten this salad before. I had this kind of salad for the first time a few days ago at a korean-Italian fusion restaurant called Team Cook in Daejeon South Korea. I loved how simple and light it was so I decided to recreate it at home. Lettuce, cherry tomatoes, almond slices, dried cranberries (a.k.a. crasins), and ricotta chesse dressed with balsamic glaze. Bon Appetit! 🙂
I had all the ingredients to make homemade ravioli (sage, butter, flour, egg, ricotta cheese and parmigiano-reggiano cheese) but I was too tired. So, I made a stuffed omelet. Using 3 eggs, I stir fried the egg into a pancake shape. Then I added my cheese mixture to the pancake egg, rolled it up and put it into a baking pan.
I baked it in the oven at 400F until the cheese started bubbling (about 10min). When it was finished, I drizzled sage butter sauce over it. The filling was excellent but I should’ve used chicken breasts or some kind of meat instead of eggs.
This cooking experiment gave me more ideas for stuffed omelets and stuffed meats. Not a complete failure. 🙂