Recipe ingredients
- 1/2 kilo black mustard
- 1 cup kefalogravièra cheese, grated
- 7 eggs
- 1 cup smoked pork ham from the thigh
- 1/2 cup milk
- 1/2 cup olive oil
- 1 teaspoon butter
- Black pepper, freshly ground
- Salt
Preparation
Place the black mustard in plenty of boiling salted water. Boil until tender, take out with a skimmer and strain completely. Saute the black mustard in olive oil for about 8 minutes. Then place in a bowl and add salt, pepper and the smoked pork. Preheat the oven to 180oC. Beat the eggs with a fork, until they become frothy, add the milk, the cheese and continue beating for a few more minutes. Mix them with the greenspork mixture and empty in a slightly buttered round vessel. Bake at moderate temperature for 45 minutes.
