Egg Roulade

Recipe Ingredients

		Filling
1		Fine chopped onion (medium)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Size sweet red pepper cored (medium)
		Seeded and cut into 1/2
1		Dice
1		Frozen chopped - (10-oz)
		Spinach thawed and squeezed
		Dry
1 teaspoon	5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Sugar
1/8 teaspoon	0.6ml	Pepper
3/4 cup	109g / 3.8oz	Ricotta cheese drained
		Roulade
1/4 cup	59ml	Unsalted - (1/2 stick)
		Butter
1/3 cup	78ml	Unsifted all purpose
		Flour
1 1/3 cups	315ml	Warmed milk
1/4 teaspoon	1.3ml	Pepper
6		Separated eggs
1 1/4 cups	182g / 6.4oz	Grated parmesan cheese
1		Egg white

Recipe Instructions

FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside.

1. Preheat oven to 400F. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom withw ax paenly.

2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.

3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.

4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.

5. Serve the chili with a bowl of freshly stewed pinto beans on the side.F

Source:
Cole Publishing Group Recipe Collection

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