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Ingredientes
- 50 gm Unsalted butter
- 450 gm Courgettes
- 2 x Garlic cloves, peeled
- 4 x Large eggs, separated
- 6 Tbsp. Freshly grated Parmesan
- 2 Tbsp. Extra virgin olive oil
- 1 sm Red onion
- 2 x Spring onions
- 50 gm Ball mozzarella, (Buffalo, if possible), in its bag unopened A small bunch of basil
- 1 sm Tub ricotta Grated Parmesan
- 3 x Sun-dry tomatoes in jar
- 1 x 200 gram can minced tomatoes in rich tomato juice
- 1 x Heaped tbsp tomato puree
- 12 lrg Basil leaves
- 1 tsp Balsamic vinegar
- 50 gm Green salad leaves Salt and freshly grnd black pepper
Direcciones
- 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 in the courgettes and cook over a high heat for a few min, stirring.
- 2 Crush in one of the garlic cloves, stirring to combine. Tip into a large flat dish and leave to cold a little.
- 3 Separate the Large eggs, place the whites in a bowl and whisk till stiff. Add in the egg yolks to the courgette mix with 3 tbsp Parmesan and seasoning.
- 4 Beat well, add in 2 tbsp egg whites to lighten it. Mix 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 min till well risen and golden brown.
- 6 For the Tomato Sauce: Heat the oil in a small pan. Finely chop the onion, add in to the pan and cook for 2-3 min till softened, stirring occasionally.
- 7 Crush the remaining garlic clove into the pan and cook for a minute, stirring.
- 8 Add in the tomatoes, tomato puree and seasoning, and cook for a few min till 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-dry tomatoes, and add in to the cheese mix to make the filling for the roulade.
- 11 Add in 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 mix and roll up. Cut into slices. Arrange some salad on a plate and place on slices of the roulade with the sauce.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5794g | |
| Recipe makes 4 servings | |
| Calories 1257 | |
| Calories from Fat 287 | 23% |
| Total Fat 32.91g | 41% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 8294mg | 346% |
| Potassium 10946mg | 313% |
| Total Carbs 231.38g | 62% |
| Dietary Fiber 57.5g | 192% |
| Sugars 137.19g | 91% |
| Protein 56.76g | 91% |
