Ricotta roll with spinach

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Ingredients:
-Dough:
-Egg — 5 pcs
-Milk (almond or normal) — 1.5 cups
-Butter — 4 tablespoons
-Flour — 5 tablespoons
-Salt
-Pinch of red pepper
-Grated Parmesan cheese — 1/2 cup

Filling:
-Tomato paste
-Spinach — 900 g
-Bulb — 1/2 pieces
-Ricotta — 220g
-Milk (almond or regular) — 1/4 cup
-Nutmeg
-Black pepper
-Cream

Preparation:
Test souffle:
Heat the oven to 200 degrees. Cover the baking tray with parchment paper. Lubricate. Yolks separated from whites. Whisk the egg yolks. Milk heat. Melt butter in a small saucepan, add the flour here and stir, cook for 1-2 minutes on low ogne.Vmeshayte heated milk, keep about 3 minutes, with pomeshivaya.Snimite ognaya, salt and add a pinch of red pepper. Gradually pour a little hot mixture into the beaten egg yolks, so they are a little sogrelis.Vernite on fire and pour the egg yolks back into the milk mixture.

In a separate bowl, beat whites with salt. 1/4 protein and grated cheese in a saucepan, add a molokom.Peremeshayte and add the remaining mixed belki.Pereleyte weight on the pan., Are distributed throughout the baking sheet and bake for about 15 minutes until brown. Remove from the oven, with ostudite.Snimite pan, peel off the paper.

Filling:
Pre-prepare the stuffing. Spinach Wash. Boil spinach in salted vode.Sleyte through a colander and fry in butter finely chopped onion boiled spinach finely narezhte.Smeshayte with fried onions and cook in a frying pan to the mass of a fully warmed. Mix the ricotta with milk, mash with a fork, season with salt and pepper., Add nutmeg. Heat the oven to 200 degrees. Spread a layer of ricotta cheese on baked souffle. Put a layer of spinach and twist rulet.Smazhte cream roll across the surface and bake for about 25 minutes. Serve with the tomato paste.

рулет из рикот2

 

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