Spinach roll

Carefully Peel spinach, wash them to remove all traces of mould and cook in a pan with a pinch of salt and the only water left from washing, covered container for 10 to 45 minutes.

When done, drain spinach, strizzateli and finely chop, collecting the proceeds into a bowl.

Add 20 g of butter and egg yolks whisked with a pinch of salt and ground pepper.

Stir to mix well ingredients, then stir the mixture the egg whites very firm.

A rectangular Pan lined with a sheet of greaseproof paper greased with butter, sprinkle with half Parmesan cheese and put on top of the mixture of spinach, livellandone well.

The preparation in the oven is already hot (200 degrees) for 10-15 minutes or until the mixture is firm and slightly inflated.

Meanwhile clean the mushrooms, thinly slice them up lengthwise and saute it in a pan with the rest of the butter, moderate heat for 10 minutes, then season with nutmeg, salt and pepper, add the cream, let it warm up without it to boil, then remove from heat.

Lay on the table another sheet of greaseproof paper oiled, rovesciatevi over the spinach pie and remove the wax paper that covers it.

Spread on pie mushroom mixture, forming a uniform layer, then wrap the cake gently onto itself, so you get a roll tight.

Place them on a serving dish, heat resistant and pass in the oven for 5-6 minutes, then serve with garnish of carrots and zucchini in butter.