Egg Roulade
| Yield: | 1 Servings |
| Categories: | Appetizers |
| FILLING | ||
| 1 | md | Fine chopped onion |
| 2 | tb | Olive oil |
| 1 | md | Size sweet red pepper cored |
| Seeded and cut into 1/2 | ||
| Inch dice | ||
| 1 | pk | (10-oz) frozen chopped |
| Spinach thawed and squeezed | ||
| Dry | ||
| 1 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/8 | ts | Sugar |
| 1/8 | ts | Pepper |
| 3/4 | c | Ricotta cheese drained |
| ROULADE | ||
| 1/4 | c | (1/2 stick) unsalted |
| Butter | ||
| 1/3 | c | Unsifted all purpose |
| Flour | ||
| 1 1/3 | c | Warmed milk |
| 1/4 | ts | Pepper |
| 6 | Separated eggs | |
| 1 1/4 | c | Grated parmesan cheese |
| 1 | Egg white |
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