Mushroom, spinach & pancetta roulade

Roll up, roll up for this light egg roulade filled with vegetables and cured Italian meat.

Recipe «Mushroom, spinach & pancetta roulade» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 60g butter, 2 garlic cloves, crushed, 50g plain flour, 250ml milk , 4 eggs, separated, 70g coarsely grated cheddar, 1/4 cup chopped fresh continental parsley , 25g finely grated parmesan, 4 cups picked watercress leaves, 2 tbsp currants, Olive oil, to drizzle, 250g baby spinach leaves, 1 tbsp olive oil, 1 brown onion, finely chopped, 100g pancetta, coarsely chopped.

Ingredients:

• Olive oil spray 
• 60g butter 
• 2 garlic cloves, crushed 
• 50g plain flour 
• 250ml milk 
• 4 eggs, separated 
• 70g coarsely grated cheddar 
• 1/4 cup chopped fresh continental parsley 
• 25g finely grated parmesan 
• 4 cups picked watercress leaves 
• 2 tbsp currants 
• Olive oil, to drizzle 
• 250g baby spinach leaves 
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 100g pancetta, coarsely chopped 
• 250g button mushrooms, thinly sliced 

Instructions

1. To make the filling, place the spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds or until wilted. Drain. Refresh under cold running water. Squeeze to remove excess liquid. Coarsely chop the spinach and place in a bowl.
2. Heat the oil in a large frying pan over medium-high heat. Cook the onion and pancetta, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the mushroom and cook, stirring occasionally, for 5-6 minutes or until the mushroom is soft and the liquid has evaporated. Add to the spinach and stir to combine.
3. Preheat oven to 180°C. Lightly spray a 25 x 30cm (base measurement) Swiss roll pan with oil and line with non-stick baking paper. Melt the butter in a large saucepan over medium heat until foaming. Cook the garlic, stirring, for 30 seconds or until aromatic. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add milk, stirring constantly with a wooden spoon, until smooth and combined. Cook, stirring constantly, for 5 minutes or until the mixture thickens. Remove from heat. Stir in the egg yolks, 1 at a time, until well combined.
4. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Add one-quarter of the egg white to the milk mixture and use a large metal spoon to fold until just combined. Add remaining egg white and fold until just combined. Fold in the cheddar and parsley until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake for 15-20 minutes or until puffed and golden.
5. Place a clean tea towel on a work surface. Sprinkle with parmesan. Turn the roulade onto the tea towel and remove the baking paper. Set aside for 1-2 minutes to cool slightly. Spread the filling evenly over the roulade. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up roulade. Set aside for 5 minutes to rest.
6. Divide the watercress and currants among serving plates. Cut the roulade into 16 slices. Top the watercress mixture with roulade and drizzle with a little olive oil.