Omelette with caciocavallo cheese




150 g Roma rice
8 eggs
100 g caciocavallo cheese
20 g grated pecorino cheese
a bunch of parsley
2 tablespoons of extra virgin olive oil
salt and pepper

Boil the rice in plenty of lightly salted water. Meanwhile grate the caciocavallo cheese with a large-hole grater. Drain the rice a little al dente, quickly run it under cold water, then drain well again. Whip the eggs in a bowl with a pinch of salt and a grind of pepper, add the rice, the two cheeses and the parsley and then mix. Slightly heat the oil in a nonstick pan, add the mixture and let the omelet cook over low heat and with the pan covered then, as soon as possible, turn the omelet over and cook on the other side until completely firm.

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