This traditional European dish typically consists of a piece of meat rolled around a filling of cheese or vegetables, however this version replaces the meat with a combination of pureed capsicum and eggs. Delicious!
1 red capsicum
olive oil cooking spray
1/2 cup plain flour
1 cup milk
4 eggs, separated
40g parmesan, finely grated
200g frozen spinach, thawed, drained
200g fresh ricotta
10g parmesan, finely grated, extra, to serve
1 Preheat oven to 220C. Grease and line a 29cm x 24cm x 3cm-deep (base) sponge roll tin with baking paper. Place capsicum on a baking tray and spray with olive oil. Bake for 30 minutes or until skin is charred. Transfer to a plastic bag and stand for 15 minutes or until cooled. Peel skin from capsicum, halve and remove seeds. Roughly chop and place in the bowl of a small food processor. Process until pureed.
2 Melt butter in a saucepan over medium heat. Add flour and whisk into butter. Remove pan from heat and slowly add milk, whisking constantly until well combined. Return to heat and cook, stirring constantly, until mixture comes to the boil and thickens. Reduce heat to low and cook for 2 minutes or until thick. Transfer mixture to a large bowl. Stir egg yolks, parmesan and capsicum puree into roulade mixture.
3 Using an electric hand beater, beat eggwhites until soft peaks form. Gently fold eggwhites into roulade mixture with a metal spoon. Pour into prepared pan. Bake for 10-12 minutes or until roulade is golden and springs back when lightly touched.
4 Turn roulade onto a sheet of baking paper. Remove baking paper from base of roulade. Roll roulade, along long side, with baking paper. Cool for 5 minutes. Squeeze as much liquid as possible from spinach. Combine spinach and ricotta in a bowl. Unroll roulade and spread with ricotta mixture. Re-roll without baking paper. Transfer to a platter and serve sprinkled with extra cheese.