Mushroom, Spinach Pancetta Roulade

Roll up, roll taking place in the works for this light egg roulade filled later than vegetables and cured Italian meat.

The ingredient of Mushroom Spinach Pancetta Roulade

• olive oil spray
• 60g butter
• 2 garlic cloves crushed
• 50g 1 3 cup plain flour
• 250ml 1 cup milk
• 4 eggs estranged not speaking
• 70g 2 3 cup scratchily grated cheddar
• 1 4 cup chopped blithe continental parsley
• 25g 1 3 cup finely grated parmesan
• 4 cups picked watercress leaves
• 2 tbsp currants
• olive oil to drizzle
• 250g baby spinach leaves
• 1 tbsp olive oil
• 1 brown onion finely chopped
• 100g pancetta harshly roughly chopped
• 250g button mushrooms thinly sliced

The Instruction of mushroom spinach pancetta roulade

• to make the filling place the spinach in a large heatproof bowl and cover later boiling water set aside for 30 seconds or until wilted drain refresh out cold asleep cool dealing out water squeeze to cut off surgically remove excess liquid coarsely chop the spinach and place in a bowl
• heat the oil in a large frying pan greater than medium high heat cook the onion and pancetta stirring occasionally for 5 minutes or until the pancetta is crisp add the mushroom and cook stirring occasionally for 5 6 minutes or until the mushroom is soft and the liquid has evaporated build up to the spinach and disturb to combine
• preheat oven to 180u00b0c lightly spray a 25 x 30cm base measurement swiss roll pan taking into consideration oil and line afterward non stick baking paper melt the butter in a large saucepan higher than medium heat until foaming cook the garlic stirring for 30 seconds or until aromatic build up the flour and cook stirring for 1 minute or until the join up bubbles remove from heat gradually ensue milk stirring for ever and a day when a wooden spoon until sleek slick and combined cook stirring constantly for 5 minutes or until the join up thickens remove from heat stir up in the egg yolks 1 at a time until without difficulty combined
• use an electric beater to beat the egg whites in a clean dry bowl until resolution peaks form mount up one quarter of the egg white to the milk join up and use a large metal spoon to fold until just combined ensue unshakable egg white and fold until just combined fold in the cheddar and parsley until just combined spoon join up into the prepared pan and sleek slick the surface bake for 15 20 minutes or until puffed and golden
• place a clean tea towel going on for a operate discharge duty surface sprinkle later parmesan incline the roulade onto the tea towel and remove the baking paper set aside for 1 2 minutes to cool slightly take forward the filling evenly exceeding the roulade starting once the long side closest to you and using the tea towel as a guide gently roll up roulade set aside for 5 minutes to rest
• divide the watercress and currants in the middle of in the midst of serving plates cut the roulade into 16 slices culmination the watercress incorporation combination taking into account bearing in mind roulade and drizzle later than a little olive oil

Nutritions of Mushroom Spinach Pancetta Roulade

calories: 269 592 calories
calories: 18 grams fat
calories: 9 grams saturated fat
calories: 10 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 15 grams protein
calories: 146 milligrams cholesterol
calories: 548 42 milligrams sodium
calories: https schema org
calories: nutritioninformation