SPINACH & RICOTTA ROULADE:
1½ lb. spinach
2 tbsp. butter
3 shallots, very finely chopped
1/3 cup all purpose flour
2/3 cup hot milk
2 tbsp, grated Parmesan cheese
4 large eggs, separated
salt and pepper
filling:
2 tbsp. sour cream
4 oz. ricotta cheese
3 green onions, chopped
2 tbsp. chopped parsley
2-3 pinches cayenne pepper
Lightly grease a 19 x14-inch jell-roll pan and line it with waxed paper.
Preheat oven to 400 degrees F.
Discard tough stalks from washed spinach, shake off excess moisture.
Pack spinach into a saucepan without additional water. Cover and cook gently,
until spinach wilts. Simmer 8-10 minutes more or until tender. Turn spinach onto
a sieve and press, either with a saucer or by hand, to squeeze out excess liquid.
Chop finely in a food processor. Set aside.
In a heavy saucepan, melt butter over medium heat and cook shallots for
2-3 minutes. Add flour and, stirring constantly, cook it for 2-3 minutes.
Gradually whisk in hot milk, whisking to prevent lumps. Bring to a boil; then reduce
heat and simmer for 5 minutes. Remove from heat and stir in spinach, Parmesan
cheese and egg yolks. Add salt and pepper to taste and mix well.
Whisk egg whites with a pinch of salt until stiff. Lightly fold into
spinach mixture. Spread into prepared pan, level surface and bake for 25
minutes until set and firm to the touch. Turn roulade out onto a sheet of
greased wax paper and removed the used wax paper lining.
Mix filling ingredients together and season it with salt to taste and
spread it over the roulade. Roll up, jellyroll fashion, starting from a short
side and using the waxed paper to help. Leave it rolled-up for a while to firm
the shape; then cut roulade into slices to serve.
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