Caprese Tamagoyaki

Method

1. Blot the sun-dried tomatoes with paper towel and chop finely. Cut the mozzarella into 1 cm thick sticks as long as the pan is wide (about 13 cm) and pat dry. Set aside a few small basil leaves for serving. In a bowl, mix the eggs, milk, parmesan, salt and pepper, cutting through the whites, then stir in the sun-dried tomatoes.

   Add in this stepSun-dried tomatoes in oil 15 gEggs 3Milk 1½ tbspGrated Parmigiano Reggiano 12 gSalt 1 pinchBlack pepper ½ pinch

2. Heat a tamagoyaki pan (about 13×18 cm) or a 20 cm frying pan over medium heat for 1 min and wipe it, corners included, with a paper towel dipped in olive oil. This amount makes 1 roll(s); for two rolls, divide the egg and the filling in half.

   Add in this stepExtra virgin olive oil ¾ tsp

   medium heat

3. Pour in a third of the egg for one roll and spread it out. Lay basil leaves along the far edge and put a mozzarella stick on top. Cook over medium-low heat for 1 min; when the bottom has set and the top is still slightly wet, roll from the far side towards you, using the mozzarella as the core.

   Add in this stepFresh basil leaves 4¾Low-moisture mozzarella (block) 40 g

   medium-low heat

4. Push the roll to the far end, oil the empty part, pour in more egg and lift the roll so it flows underneath. Cook over medium-low heat for 1 min until almost set, then roll again. Repeat 3 more time(s); the cheese melts in the centre as you go.

   Add in this stepExtra virgin olive oil 0.6 tsp

   medium-low heat

5. Wrap the roll in baking paper or foil to shape it and leave for just 2 min. A short rest keeps the cheese stretchy but lets it slice cleanly. If you are making a second roll, cook it meanwhile.

6. Slice 3 cm thick, drizzle with a little olive oil, grind over some pepper, top with the reserved basil and serve warm.

   Add in this stepExtra virgin olive oil 0.6 tspBlack pepper ½ pinchFresh basil leaves 1¼