Mascarpone roulade
Instructions
First, make the filling: Finely chop the onions, and cook in a saucepan 20 minutes with melted butter.
Add flour and stir well.
Away from heat, incorporate the spilled milk, put the saucepan on the stove and bring to a gentle boil.
When the sauce is raddensata add chopped walnuts, nutmeg, salt and pepper.
Take now the roulade (while you prepare the dough, keep the filling on fire sweet Bain-Marie): grease a sheet of greaseproof paper and with it a plate covered by tall oven.
Pennellatelo with the melted butter and turn on the oven to 200 degrees.
Grate the caciotta and knead dough with the mascarpone cream: Add flour, marjoram and the yolks of the eggs, salt and cayenne pepper.
Join now the egg whites firm, then pour the mixture over the oven and let it bake for 40 minutes.
Away from heat, spread on half of the roulade stuffed with onions and walnuts, then gently roll it up on itself taking one side of greaseproof paper, which you shall put at the same time.
Another with the rest of the filling, Sprinkle chopped parsley and let it sit in the heat.
Meanwhile, make the sauce: in a small saucepan Sauté chopped onion in butter, Add flour and immediately remove from heat.
Pour the milk, add the bay leaf and nutmeg and set on fire.
Stirring, raddensare sauce, then cover it with a sheet of greaseproof paper and gilds it still half an hour in a Bain-Marie.
Adjust salt and pepper to taste, strain the sauce and add the grated horseradish, cream and lemon juice.
Cut the sliced roulade which have on heated serving plate.
Serve hot, with the horseradish sauce.
Ingredients and dosing for 4 persons
- For the dough:
- 70 g of caciotta cheese, flavored fresh cheese
- 50 g of mascarpone cheese
- 25 g of flour
- 1 pinch of marjoram
- 4 eggs
- 50 g of butter
- Salt
- Cayenne pepper
- For the filling:
- 450 g of onions
- 25 g of flour
- 15 walnut kernels
- 1 sprig of parsley
- 30 cl of milk
- 50 g of butter
- Nutmeg
- Salt
- Pepper
- For the sauce:
- 50 g of onions
- 75 g of flour
- 1 leaf of laurel
- 2 tablespoons of grated horseradish
- 1 tablespoon of lemon juice
- 30 cl of milk
- 2 tablespoons of cream
- 25 g of butter
- Nutmeg
- Salt
- Pepper