4 December 2011
SPINACH AND RICOTTA ROLL WITH MUSHROOM SAUCE
I first cooked this recipe as a student in the Cordon Bleu School in London in the seventies, and it has been a firm favourite of mine ever since. It makes a splendid vegetarian dish for entertaining.
- 600g fresh spinach, stalks removed
- 100g ricotta cheese
- 4 eggs
- ½ tsp freshly grated nutmeg
- salt and freshly ground black pepper
- 1 tbsp butter
- 1 onion, finely chopped
- 250g Swiss brown mushrooms
- 1 tbsp flour
- 1 cup vegetable stock
- 2 tbsps freshly chopped parsley
First, make a paper case by lining a small flat oven dish or Swiss roll tin, 30 x 25 cm, carefully folding the edges of the baking paper up to make a 6cm side all round. Carefully wash the spinach, plunge into boiling water and cook briefly so that it collapses. Drain well, pressing all the water out, and chop finely. Place in a bowl and stir in the cheese. Separate the eggs and add the yolks to the mixture with the nutmeg and a little salt and pepper to taste. Beat the egg whites in a clean bowl until stiff and add to the spinach mixture by gently folding in. Spread this mixture evenly into the paper case and cook at 200˚C for about 20 minutes or until the mixture sets and starts to come away from the edges of the paper case. Meanwhile, make the filling. Wipe the mushrooms and slice neatly. Put the butter in a small frying pan and, when it melts, add the onion and allow this to gently brown. Add the mushrooms. Cook briefly for about 2 minutes, and add the flour. Stir well and allow the flour to be absorbed. Tip in the stock and the parsley. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. To assemble, turn the warm spinach roll out onto another sheet of baking paper. Spread the mushroom mixture over the cooked spinach and roll up while still warm. Place on a serving platter at once, then cut into 6-8 slices and serve while still hot. Can be served at room temperature or, if reheating, make extra mushroom sauce to pour over and moisten the roll. Serves 6. Wine match: Millton or Esk Valley chenin blanc