Tomato filled roll
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Roll-the dream of gourmets! Soft, airy dough and a sweet filling. Looks great on the holiday table and will delight your guests! The samovar on the table! Go! Treat!
Ingredients for Tomato filled roll
- Butter - 50 g
- Flour - 50 g
- Milk - 350 ml
- Tomato paste - 3 tbsp.
- Chicken egg - 4 PCs
- Ricotta - 250 g
- Cherry tomatoes - 150 g
- Parmesan - 25 g
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Tomato filled roll
in a saucepan melt the butter.
Stirring constantly, add the flour, milk.
Cook the Bechamel
Leave to cool completely.
Add the egg yolks and mix well.
Add the tomato paste. Mix well.
Proteins with a pinch of salt beat with a mixer.
Add to the dough.
Stir with a spatula.
Form for baking lay a baking paper or a Teflon sheet. Pour the batter and flatten with a spatula.
Bake in preheated oven at 180 for 25 minutes.
A complete basis for the roll to put on wet kitchen towel. To remove the paper.
Quickly twist the base of the cake along with towel.
To spin the roll and twist without towels. Leave to cool.
To make the filling.
Ricotta mix with a fork.
Pomidori cherry finely chop.
Finely chop the parsley.
Mix everything carefully. Salt and pepper to taste
On the basis of a fully cooled loaf to put the stuffing.
Twist the roll.
Sprinkle the rolls with grated Parmesan cheese.
Bake in preheated oven at 180 for 20 minutes.