Pumpkin omelette roll with liver
2 servings
40 minutes
Pumpkin roll-omelet with liver is a refined dish of European cuisine that combines the tenderness of an omelet, the richness of liver, and the sweet taste of pumpkin. This dish embodies the coziness of home cooking, perfectly suited for the autumn season when pumpkin reaches its peak flavor. Historically, the combination of pumpkin and liver appears in traditional European recipes where pumpkin was used to add softness and balance to more intense flavors. The taste of the dish is harmonious: airy omelet with pumpkin puree serves as a base while the filling of stewed pumpkin, liver, and onion adds depth. The composition is completed by grated hard cheese that adds zest. This roll can be served as a standalone dish or with a light salad, creating a rich and sophisticated gastronomic experience.
1
Pre-cook 150 g of pumpkin (steamed or boiled), cool it down, and strain it through a sieve. The liver should also be boiled.
- Pumpkin: 300 g
- Beef liver: 100 g
2
For the filling, chop and fry the onion in vegetable oil, add the remaining grated pumpkin on a coarse grater, sauté a little, add the minced boiled liver (which can also be grated), season with salt and spices, and turn off the heat.
- Onion: 1 head
- Pumpkin: 300 g
- Beef liver: 100 g
- Salt: to taste
3
For the omelet, beat the eggs with a mixer, add cream, pumpkin puree, flour, salt, and beat a little more.
- Chicken egg: 3 pieces
- Cream: 3 tablespoons
- Pumpkin: 300 g
- Wheat flour: 1 tablespoon
- Salt: to taste
4
Pour into a heated, oiled frying pan and fry on low heat on one side. If using a small pan, it's better to divide the mixture into two parts and make two omelets.
- Salt: to taste
5
Place the filling on the prepared, slightly cooled omelet.
- Beef liver: 100 g
6
Spread grated hard cheese on the filling.
- Hard cheese: 50 g
7
Roll the omelet pancake into a roll.
8
Place the roll on a baking sheet and put it in a preheated oven at 180 degrees for 10-15 minutes.