Tag: roll

Roll of cookies – Recipe Roll of cookies by – Italian Cuisine

Separate the yolks from the whites and whip them until stiff with a pinch of salt.
Separately, whip the egg yolks with the sugar for at least 10 minutes, until the mixture is light and fluffy.

Incorporate the sifted flour into the egg yolks and then add the egg whites, stirring gently with a bottom-up movement.
Finally, add the chocolate chips.

Pour the mixture into the baking tray lined with parchment paper, level the surface well and cook for about 10 minutes or until lightly browned at 180 ° C, in a preheated static oven.
Remove from the oven immediately, cover with a second sheet of parchment paper and roll up gently, keeping the new sheet inside.

Take back the biscuit dough, unroll it gently, brush it with a little milk and fill it with the spreads to taste, then roll it up again on the filling.

The cookie roll is ready, you just need to serve it.

Chicken roll with blueberries – Italian Cuisine

Lightly beat the chicken slices to thin them; wash the blueberries and peel them.

Arrange the chicken slices on a sheet of parchment paper, overlapping them slightly to create a single surface.
Season with cheese, a little honey and blueberries, then roll the chicken over the filling.

Tie the roll with kitchen string (here the guide to do it correctly), season with salt and thyme (add a few sprigs of thyme under the string too) and brown on all sides in a non-stick pan with garlic and oil, then add a little broth, close with the lid and cook for about 20 minutes over medium-low heat, finally remove the lid and reduce the cooking juices over high heat.

The chicken roll with blueberries is ready, let it rest for a few minutes before cutting it.

Roll of fresh stuffed pasta – Italian Cuisine

Prepare the pasta: put the flour in a bowl, pour the eggs in the center and then the slightly lukewarm water.
Start beating the eggs and water first with a fork, then gradually incorporate the flour, knead until you get a non-sticky dough, then wrap with cling film and let it rest at room temperature for at least 30 minutes.

Prepare the filling: stew the well washed spinach in a large pan with a lid, then chop and toss in a non-stick pan with the butter, letting them dry well.
Transfer them to a cold bowl, let them cool for a few minutes, then add ricotta, salt, pepper and parmesan.

Take the dough back, divide it into 3-4 pieces and roll it out on the work surface with a rolling pin, then pass each sheet into the dough roller machine to thin it to a few mm, placing it gradually on the floured work surface.
Brush the edges with a little water (or egg white) to make the sheets adhere well to each other, then overlap them and, if you want, cut the edges to even them out.

Pour the filling over the filling spreading it out evenly, then roll the pastry tightly enough and wrap the roll with parchment paper, closing the ends well so that they do not open.
At this point you can either keep it in the fridge, or cook it.

Proceed with cooking: dip the roll, with all the parchment paper, in boiling water and cook for 30 minutes, then lift it gently with 2 stirrers so as not to break it.
Remove the paper, transfer the roll to a cutting board and cut it into slices about 1 finger thick.

The filled fresh pasta roll is ready, you just have to season it to taste and serve it.