Egg Roulade

Ingredients

FILLING 1 medium fine chopped onion 2 tbsp olive oil 1 medium size sweet red pepper cored 1 seeded and cut into 1/2 1 inch dice 1 package (10-oz) frozen chopped 1 spinach thawed and squeezed 1 dry 1 tsp grated lemon rind 1/4 tsp salt 1/8 tsp sugar 1/8 tsp pepper 3/4 cup ricotta cheese drained ROULADE 1/4 cup (1/2 stick) unsalted 1 butter 1/3 cup unsifted all purpose 1 flour 1 1/3 cup warmed milk 1/4 tsp pepper 6 separated eggs 1 1/4 cup grated parmesan cheese 1 egg white

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Preparation
 
FILLING: Saute onion in oil in large skillet, stirring often, until
soft and golden, about 8 minutes. Add red pepper and cook 4 minutes
longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to
medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to
400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line
bottom withw ax paenly.~ 2. Add the salt and garlic, stirring well.
Remove from the heat and stir in the ground chile and oregano,
coating the meat evenly with the spices. (If you are using a
combination of mild and hot chile, do not add the hot spice yet.) Add
a small amount of broth and stir well.~ 3. Return to the heat, add a
bit more broth and stir. Continue to add broth, a little at a time,
stirring, until the chili is smooth, then reduce the heat and simmer,
uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding
the ground hot chile to taste at this point. To add, remove the pot
from the heat, sprinkle the chile over the top, and stir well.~ 5.
Serve the chili with a bowl of freshly stewed pinto beans on the
side.~

 

 
Servings: 1

 

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