Ricotta Roulade

Name: Ricotta Roulade
Cuisine: French
Ingredients: 3 tablespoons unsalted butter or unsaturated oil of your choice; 1½ to 2 cups tomato coulis or sauce of your choice, kept warm; 2 small cloves garlic, finely chopped; 1½ to 2 cups tomato coulis or sauce of your choice, kept warm; ½ cup freshly grated Parmigiano-Reggiano, Grana, or similar local cheese; 3 tablespoons fresh mint leaves, finely chopped; ½ cup freshly grated Parmigiano-Reggiano, Grana, or similar local cheese; ½ cup freshly grated Parmigiano-Reggiano, Grana, or similar local cheese; 6 large eggs, separated; 1 pound very fresh ricotta cheese; 2 tablespoons unbleached all-purpose flour; ¼ cup milk of your choice (optional), scalded; Salt; Pepper from the mill; 3 tablespoons unsalted butter or unsaturated oil of your choice; 1 pound fresh spinach leaves, well washed and dried, stems removed

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a full-fat recipe. You can lighten it—a euphemism for defatting it—by using skim ricotta and Alpen Lace cheese instead of any of the full-fat cheeses mentioned below. As a vegetable accompaniment consider the sautéed mushrooms.

Ingredients

3 tablespoons unsalted butter or unsaturated oil of your choice
1 pound fresh spinach leaves, well washed and dried, stems removed

Europe
France
Main course
Mediterranean
Vegetarian

Method

Lightly oil a 15¼ x 10 x 1-inch jelly-roll pan or professional baking half sheet and fit it with a piece of parchment paper, letting 1½ inches of paper protrude over the edge of one of the long sides of the baking sheet; you will use this “tab” to roll the roulade. Oil it with 1 tablespoon of the chosen fat or oil. Set aside. Preheat the oven to