Tag: roll

Spinach omelette roll – Italian Cuisine

»Spinach omelette roll


Blanch the spinach, drain it, squeeze it and put it in a pan with very little oil to flavor and dry.

Coarsely chop the spinach with a knife or scissors.
Separate the egg yolks with the egg whites, beat the egg whites until stiff and beat the reds with salt and pepper.
Add the spinach to the yolks, then also incorporate the egg whites.

Pour the mixture into the mold lined with parchment paper, level the surface and cook at 180 ° C in a preheated ventilated oven for 15 minutes.
Remove from the oven, turn it upside down on a second sheet of parchment paper and gently remove the baking paper, then let it cool down.

Arrange on the omelette provola in thin slices and speck, then, using the parchment paper, roll the omelette around the filling.
Wrap tightly with parchment paper and let it harden in the fridge for at least 1 hour.

The spinach omelette roll is ready, all you have to do is cut it and serve it.

Aubergine roll – Recipe eggplant roll – Italian Cuisine

»Aubergine roll - Recipe Misya eggplant roll


Cut the aubergines into thin slices, place them on the baking tray covered with parchment paper, season with a little oil and salt and roast them in a convection oven preheated to 200 ° C for about 30 minutes.

Once cooked, allow the aubergines to cool, then place them on a sheet of transparent film, crossing the slices slightly together to create a single layer.
Chop the mozzarella, squeeze it to lose the whey, then create a layer of ham and then cheese on the aubergines first.
With the help of the film, gently roll the aubergines on the filling, then wrap everything with the film, sealing the edges well, and let it rest in the fridge for at least 30 minutes.

Meanwhile, prepare the accompanying sauce: brown the garlic with a little oil, then remove the garlic and add tomato puree, basil and salt and cook over low heat for about 15 minutes.

Take back the roll and remove the film.
Beat the egg with a pinch of salt, then pass the roll in it, sprinkling it evenly, being especially careful at the edges.
Then pass it in the breadcrumbs flavored with Parmesan. If the egg and parmesan are left over, repeat the process so as to obtain a double breading.

Then cook the roll in already warmed seed oil, making it brown evenly on all sides.

Serve the eggplant roll with the prepared tomato sauce and decorate with fresh basil.

Roll of meringue with cream and raspberries – Italian Cuisine

»Roll of meringue with cream and raspberries


Start whipping the egg whites.
When they start to get a little mounted, start adding sugar a little at a time.
When they are well whipped, add vanilla, vinegar and cornstarch while continuing to whisk.

Line the oven pan with parchment paper, taking care to leave long edges so that it protrudes a few cm from the pan.
Pour the meringue and level the surface well.
Then cook in a convection oven preheated to 160 ° C for about 30 minutes: create a thin crust on the surface, but the inside must remain soft.

Take the meringue out of the oven, remove it gently from the baking paper and roll it up, taking care to leave the smoother side (what was on the baking paper) to the outside.
Let it cool.

In the meantime, prepare the cream: pour the mascarpone in a bowl and knead it briefly with whips to make it more creamy.
Add the cream and start to whisk.
When the cream is almost completely whipped, add the icing sugar.

Take the cold meringue again, open it gently and spread the cream over it.
Spread the raspberries on the surface, then roll the meringue again gently, helping with the parchment paper.
Cook in the fridge for at least 30 minutes.

The cream and raspberry meringue roll is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served him that way, beautiful in its simplicity.

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