| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
Can’t, Cook, Won’t, Cook |
4 |
servings |
INGREDIENTS
| 50 |
g |
Unsalted butter |
| 450 |
g |
Courgettes |
| 2 |
|
Garlic cloves; peeled |
| 4 |
|
Eggs; separated |
| 6 |
tb |
Freshly grated Parmesan |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Red onion |
| 2 |
|
Spring onions |
| 50 |
g |
Ball mozzarella; (Buffalo, if |
|
|
; possible), in its |
|
|
; bag unopened |
|
|
A small bunch of basil |
| 1 |
sm |
Tub ricotta |
|
|
Grated Parmesan |
| 3 |
|
Sun-dried tomatoes in jar |
| 1 |
|
200 gram can chopped tomatoes in rich tomato juice |
| 1 |
|
Heaped tbsp tomato puree |
| 12 |
lg |
Basil leaves |
| 1 |
ts |
Balsamic vinegar |
| 50 |
g |
Green salad leaves |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE ROULADE FILLING
FOR THE SAUCE
Preheat oven to 220c/425f/Gas 7.
1 Grate the courgettes into a clean tea towel and squeeze out the excess
liquid. Heat the butter in a frying pan. Add the courgettes and cook over a
high heat for a few minutes, stirring.
2 Crush in one of the garlic cloves, stirring to combine. Tip into a large
flat dish and leave to cool a little.
3 Separate the eggs, place the whites in a bowl and whisk until stiff. Add
the egg yolks to the courgette mixture with 3 tbsp Parmesan and seasoning.
4 Beat well, add 2 tbsp egg whites to lighten it. Fold in the rest of the
egg whites.
5 Spread into a greased and parchment lined 30 x 20cm/12 x 8" Swiss roll
tin. Bake for 10-12 minutes until well risen and golden.
6 For the Tomato Sauce: Heat the oil in a small pan. Finely chop the onion,
add to the pan and cook for 2-3 minutes until softened, stirring
occasionally.
7 Crush the remaining garlic clove into the pan and cook for a minute,
stirring.
8 Add the tomatoes, tomato puree and seasoning, and cook for a few minutes
until well thickened and reduced.
9 For the Filling: Pat the mozzarella ball dry with kitchen paper, finely
dice and place in a bowl with the ricotta.
10 Grate in the Parmesan. Shred the basil and sun-dried tomatoes, and add
to the cheese mixture to make the filling for the roulade.
11 Add the shredded basil leaves to the sauce, season generously and stir
to combine. Set aside.
12 Toss the salad leaves with the remaining oil and balsamic vinegar. Lay a
piece of parchment paper over a cooling rack.
13 Sprinkle the remaining Parmesan onto the parchment paper. Turn out the
roulade and peel away the lining paper.
14 Spread over the mozzarella mixture and roll up. Cut into slices. Arrange
some salad on a plate and place on slices of the roulade with the sauce.
Serve immediately.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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