egg roulade

Categories

Appetizer

Yield

1 servings

FILLING

ROULADE

FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 15½ x 10½ inch jelly roll pan. Line bottom withw ax paper; grease and lightly flour paper, tapping out any excess flour. Set aside. ROULADE: Melt butter in heavy saucepan over low heat. Stir in flour. Cook, stirring, until mixture is smooth and lightly colored. Gradually whisk in warm milk. Cook, stirring, over medium heat until mixture is quite thick, 4-5 minutes. Stir in pepper. Remove from heat. Beat egg yolks, one at a time, into milk mixture. Stir in ¾ cup of the parmesan cheese. Transfer mixture to large bowl. Beat the egg whites in a large bowl until stiff peaks form. Carefully fold into the milk mixture. Spoon into the prepared pan, smoothing the top with a spatula. Sprinkle evenly with the remaining ½ cup cheese. Bake roulade in preheated hot oven for 15 minutes or until golden and cake tester inserted into center comes out clean. Carefully invert onto kitchen towel or wax paper. Remove the wax paper from the top of the roulade. Starting with a long side, roll up the roulade and towel together. Place the roll, seam-side down, on wire rack. Cool at room temperature 20 minutes. Unroll the roulade and remove the towel. 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. Roll up, jelly-roll fashion, from the long side without a border. Wrap tightly with plastic wrap and refrigerate. Unwrap to serve chilled or at room temperature. Cut crosswise into slices.