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Mushroom, spinach & pancetta roulade
Mushroom, spinach & pancetta roulade
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious egg roulade with savory Italian meats and veggies.
Ingredients:
  • Olive oil spray
  • 60g butter
  • 2 garlic cloves, crushed
  • 50g (1/3 cup) plain flour
  • 250ml (1 cup) milk
  • 4 eggs, separated
  • 70g (2/3 cup) coarsely grated cheddar
  • 62.50 ml chopped fresh continental parsley
  • 25g (1/3 cup) finely grated parmesan
  • 1000.00 ml picked watercress leaves
  • 40.00 ml currants
  • Olive oil, to drizzle
  • 250g baby spinach leaves
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 100g pancetta, coarsely chopped
  • 250g button mushrooms, thinly sliced
Instructions:
  • Prepare the filling by pouring boiling water over spinach in a large bowl, letting it sit for 30 seconds until wilted. Drain and rinse with cold water, then squeeze out excess liquid. Roughly chop the spinach and transfer to a bowl.
  • In a large frying pan over medium-high heat, sizzle the onion and pancetta in oil until the pancetta turns crisp, approximately 5 minutes. Toss in the mushroom and cook until soft and the liquid evaporates, about 5-6 minutes. Finally, mix in the spinach until everything is well combined.
  • Preheat your oven to 180°C and prep a 25 x 30cm Swiss roll pan by lightly spraying it with oil and lining it with non-stick baking paper. In a large saucepan over medium heat, melt butter until foamy. Stir in garlic for 30 seconds until fragrant. Add flour and cook for 1 minute until bubbling. Remove from heat. Slowly whisk in milk until smooth. Return to heat, stirring constantly for 5 minutes until thickened. Remove from heat and whisk in egg yolks one at a time until fully combined.
  • Beat egg whites with an electric beater in a clean, dry bowl until firm peaks form. Gently fold in one-quarter of the egg white to the milk mixture, followed by the rest. Carefully fold in the cheddar and parsley until just combined. Spoon mixture into the prepared pan, smooth the surface, and bake for 15-20 minutes until puffed and golden.
  • Lay a fresh tea towel on a clean work surface and sprinkle with Parmesan cheese. Flip the roulade onto the towel, peel off the baking paper, and let cool briefly for 1-2 minutes. Evenly spread the filling on the roulade. Roll up the roulade gently starting from the long side closest to you, using the tea towel as a guide. Allow the roulade to rest for 5 minutes.
  • Arrange the watercress and currants on serving plates. Slice the roulade into 16 pieces. Place the roulade on top of the watercress mixture and gently drizzle with olive oil.

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