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EGG ROULADE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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-----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 t 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
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. Preheat oven to
400 degrees. 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.~
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