Cookie dough roll with ham

Shelled eggs, separating the yolks from egg whites and whip them to snow very firm with a pinch of salt and a few drops of lemon juice.

Setacciatevi over the flour and add gently, lifting the mixture from the bottom to the top to keep it soft.

Turn on the oven to 180 degrees.

Beat the yolks with a fork, season with salt and pepper and gently blend the mixture prepared with egg whites, stirring from the bottom upwards.

Spread evenly on a baking sheet lined with buttered parchment paper and cook for about 15 minutes.

As soon as the pasta is cooked, turn it over on a slightly damp towel, remove the baking paper, trimmed the edges if they are dry, roll it up with the towel and allow it to cool.

In a bowl mix the robiola with a wooden spoon to soften.

Finely chop the ham in the mixer, combine it with robiola, flavored with a splash of Worcester and parsley, add salt and pepper.

Work the mixture with a wooden spoon until the ingredients blend until smooth and creamy.

Unroll the dough biscuit, spalmatela prepared with the mixture, leaving a border all around about one cm.

Roll it up again very close.

Wrap it in aluminum foil and keep in the fridge for at least 12 hours.

Remove the roll from the refrigerator and cut it with a sharp knife and cloth while it is still cold.

For transport, ricomponetelo combining a slice at the other and rewind it in film or in aluminum foil.

The cookie dough you can of course apply to other farcie: with a goat cheese cream, sardines and thyme; or with mayonnaise to which you can add shredded chives, curry or horseradish or any other idea you come to mind.

It's great as an appetizer or as a different, non-traditional, accompanied by a fresh salad, in my opinion!