Cheese girelline

00065 CHEESE INGREDIENTS for GIRELLINE 3 ROTOLETTI 6 eggs, 1 tablespoon flour, satin 1/2 glass of milk, margarine, salt, 2 Pack of Maman Luise Kraft, some lettuce, pickled peppers, 2 1 pack of natural tuna 170 g, 4 slices of cooked ham, 2 tablespoons pickled capers.

Worked on a plate with the prongs Maman Luise of fork until a soft cream.

In a bowl beat the eggs with the flour, dilute with milk and a pinch of salt.

In a large saucepan melt a little margarine and join a third of egg mixture.

When the "cracks" will be wrinkled, pick it up and place on work surface; with the rest of the dough makes about the other two.

Take a crepe and spalmatela with a part of Maman Luise, lie over the ham slices and lettuce leaves.

Roll up tightly and wrap the roll in aluminum foil.

With the second crepe spalmatela cheese, spread chopped tuna and cover with chopped bell pepper strips; then wrap.

The third spalmatela still cracks with cheese, sprinkle capers and cover with a few leaves of lettuce.

Wrap.

Put the salmon roll in refrigerator for at least 3 hours.

When serving still thickly wrapped in aluminum.