Parmesan roulade with artichoke and prosciutto
Parmesan roulade with artichoke and prosciutto
Nice and very elegant Recipe
Makes about 30 slices
Ingredients of Parmesan roulade with artichoke and prosciutto
40g butter
1/4 cup (35g) plain flour
1 cup (250ml) milk
30g finely grated parmesan
3 eggs, separated
340g jar preserved artichoke hearts in oil, drained very well
120g mascarpone
12 slices prosciutto
Description of Parmesan roulade with artichoke and prosciutto
Grease and line a 28 x 32cm shallow oven tray. Preheat oven to 200°C. Melt butter in a small saucepan over low-medium heat, add flour and stir for 1 minute. Remove from heat. Gradually whisk in milk. Return to heat and cook, whisking continuously, until mixture boils and thickens. Stir in parmesan and egg yolks, and season with salt and pepper. Set aside to cool for 5 minutes. Using an electric mixer, whisk eggwhites until firm peaks form, then fold into parmesan mixture in 2 batches. Spoon mixture into prepared tray and smooth the surface, then bake in oven for 15 minutes or until pale golden.
Turn roulade onto a chopping board. Gently peel away baking paper, then cut in half widthways. Trim sides straight. Place each roulade half on a new piece of baking paper and roll up with the paper like a Swiss roll. Leave to cool.
Using a food processor, process artichokes until finely chopped. Add mascarpone and process until combined, then season. Carefully unroll each roulade, then top with prosciutto slices, slightly overlapping widthways, and trim to fit. Spread artichoke mixture over prosciutto, leaving a 1cm border, then roll up roulades tightly to form two rolls. Wrap in plastic wrap and refrigerate for 20 minutes. To serve, cut into 2cm-thick slices.
Notes & tips for Parmesan roulade with artichoke and prosciutto
Vegetarian herb variation: Omit the prosciutto. Combine 1/3 cup each finely chopped chives, flat-leaf parsley and mint in a bowl and scatter over artichoke mixture on each roulade half.
Source - taste.com.au
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