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Ingredients Jump to Instructions ↓

  1. -- FILLING --

  2. 3/4 c Ricotta cheese drained

  3. --ROULADE --

  4. 1/4 c (1/2 stick) unsalted

  5. butter

  6. 1/3 c Unsifted all purpose

  7. flour

  8. 1 1/3 c Warmed milk

  9. 1/4 ts Pepper

  10. 6 Separated eggs

  11. 1 1/4 c Grated parmesan cheese

  12. 1/8 ts Pepper

  13. 1/8 ts Sugar

  14. 1 md Fine chopped size onion

  15. 2 tb Olive oil

  16. 1 md Size sweet red pepper

  17. cored seeded and cut into 1/2 inch dice 1 pk (10-oz) frozen chopped

  18. spinach thawed and squeezed dry

  19. 1 ts Grated lemon rind

  20. 1/4 ts Salt

  21. 1 Egg white

Instructions Jump to Ingredients ↑

  1. FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes.

  2. Add red pepper and cook 4 minutes longer.

  3. Add spinach, lemon rind, salt, sugar and pepper.

  4. Transfer to medium size bowl.

  5. Stir in ricotta cheese.

  6. Set aside.

  7. Preheat oven to 400 degrees.

  8. Grease bottom of 1 5.

  9. x 10.

  10. inch jelly roll pan.

  11. Line bottom withw ax paper; grease and lightly flour paper, tapping out any excess flour.

  12. Set aside.

  13. ROULADE: Melt butter in heavy saucepan over low heat.

  14. Stir in flour.

  15. Cook, stirring, until mixture is smooth and lightly colored.

  16. Gradually whisk in warm milk.

  17. Cook, stirring, over medium heat until mixture is quite thick, 4-5 minutes.

  18. Stir in pepper.

  19. Remove from heat.

  20. Beat egg yolks, one at a time, into milk mixture.

  21. Stir in 3/4 c of the parmesan cheese.

  22. Transfer mixture to large bowl.

  23. Beat the egg whites in a large bowl until stiff peaks form.

  24. Carefully fold into the milk mixture.

  25. Spoon into the prepared pan, smoothing the top with a spatula.

  26. Sprinkle evenly with the remaining 1/2 c cheese.

  27. Bake roulade in preheated hot oven for 15 minutes or until golden and cake tester inserted into center comes out clean.

  28. Carefully invert onto kitchen towel or wax paper.

  29. Remove the wax paper from the top of the roulade.

  30. Starting with a long side, roll up the roulade and towel together.

  31. Place the roll, seam-side down, on wire rack.

  32. Cool at room temperature 20 minutes.

  33. Unroll the roulade and remove the towel.

  34. Spread spinach filling down the length of the roulade, leaving a 2 inch border on one long side and a 1 inch border on each short end roll.

  35. Roll up, jelly-roll fashion, from the long side without a border.

  36. Wrap tightly with plastic wrap and refrigerate.

  37. Unwrap to serve chilled or at room temperature.

  38. Cut crosswise into slices.

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