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CONTEST: Dinner or Brunch Main Course

 
 
Reply Thu 21 Aug, 2003 05:01 pm
SPINACH, HAM. RICOTTA SOUFFLE ROLL
Adapted By BumbleBeeBoogie

1 cup (about 1 pound fresh or a 10-ounce package, frozen) cooked spinach
3 tablespoons butter
1/3 cup flour
1/34 cups hot whole milk
4 large eggs, separated
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Ricotta Filling:
1 cup whole milk ricotta
1/2 cup small-diced baked ham
1/4 cup finely chopped green onions
1/4 cup freshly grated Parmesan cheese
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons finely minced flat Italian parsley

Preheat over to 425 degrees F. with rack in the center of the oven.

Line a 15" x 10" x 1" jellyroll pan with aluminum foil, leaving a 3-inch overhang at each short end. Butter and flour the foil.

THE SPINACH ROLL: Squeeze out as much liquid as possible from the spinach and puree in a food processor or blender.

Melt the butter in a saucepan and stir in the flour. Cook for 2 to 3 minutes. Do not allow the mixture to brown. Remove from heat and vigorously whisk in the milk until smooth. Return to heat and cook 2 to 3 minutes, stirring constantly, until sauce is thick.

Whisk the egg yolks lightly in a small bowl. Stir in 1/2 cup of the hot sauce. Pour this mixture into the remaining sauce in the pan and cook an additional minute without boiling.

Stir in the pureed spinach, stirring until smooth. Stir in the seasonings. Set aside to cool.

Whisk the egg whites until stiff shiny peaks form. Fold in 1/3 of the egg white to lighten the mixture, then gently fold in the remaining egg whites. Spread the mixture evenly in the baking pan. Bake 10 minutes. Remove from the oven to a cooling rack. Immediately place a long strip of foil over the baking pan to hold in the steam while the roll is cooling.

THE FILLING: Mix the ricotta cheese with the diced ham, chopped onions, finely grated Parmesan cheese, the sun-dried tomatoes, and the parsley in a small bowl.

TO ASSEMBLE: Pull up on the foil overhang to release the edges of the spinach roll. Lift the roll on its foil to a work surface. Spread the filling evenly over the roll. With the aid of the foil, roll lengthwise. Gently lift the roll with a large spatula (supporting both ends) at both ends to a serving platter, seam side down. Serve at room temperature. Cut into 1/4-inch slices. Allow 2 or 3 slices per serving. Serves 10.

Per serving (without ham and onions): 165 calories, 9 g protein, 8 g carbohydrate, 11 g fat (6 g saturated), 113 mg cholesterol, 243 mg sodium, 1 g fiber.
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