Recipe IngredientsAn eye-catching offering that is served at room temperature, so no last-minute stress. Check that the cheese you are using is suitable for vegetarians.
- 400g baby-leaf spinach
- 6 medium eggs, separated
- 3 tbsp plain flour
- 1 tsp baking powder
- ¼ tsp grated nutmeg
- 40g vegetarian Parmesan-style hard cheese, plus extra to garnish
- 500g ricotta
- 3 tbsp chopped fresh chives
- 1 red pepper, deseeded and finely chopped
- 25g chopped roasted hazelnuts, plus extra to garnish
- Preheat oven to 190 °C and line a rough 23 x 33cm Swiss-roll tin with baking paper. Empty the spinach into a large pot, add 50ml water and cook, stirring frequently, until spinach wilts. Empty into a colander and cool under cold running water.
- Lift out handfuls of spinach and firmly squeeze out excess moisture. Put spinach in a food processor with the egg yolks, flour, baking powder, nutmeg and some seasoning. Whizz until spinach is finely chopped. Scrape into a large bowl.
- In a separate large bowl, whisk the egg whites until they form stiff peaks. Mix one-third of the whites into the spinach bowl to loosen, then fold in the remaining whites, retaining as much air as possible.
- Spread mixture into the prepared tin and cook for 12 to 15 minutes or until firm to the touch and lightly golden. Meanwhile, sprinkle the Parmesan-style cheese over a large sheet of baking paper on a work surface.
- When cooked, invert the spinach tin on to the prepared baking paper, remove tin and allow roulade to cool.
- To make the filling, mix together the ricotta, chives, red pepper, hazelnuts and plenty of seasoning.
- Peel off upper baking paper from roulade, then spread over the filling. With the help of the base paper, roll up the roulade from one of the short edges. Transfer to a serving plate, seam down. Garnish with a sprinkle of Parmesan-style cheese and chopped roasted hazelnuts. Serve.
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