While I am waiting hurricane Sandy to go away, stressed by the leakage in the house, I decided to put down a fine recipe just to relax myself.
When mama came to the U.S. she brought her handwritten cookbook. This is where I found this recipe. She said she had never tried it before but wondered was it good. And, with some adjustments, it was very good.
To me, spinach roll always looked so old-fashioned, like old French school, heavy and very rich. But, I loved it after all, and I am ready to try it more often. It is good as a snack, but the best as appetizer.
I am also adding some pictures of Fall table decoration...
|On the table: roasted parsnip with lime dip, roasted pumpkin with shallots and sage and spinach roll|
1 package of frozen spinach, defrosted, drained and finely chopped
2 Tbs. (60g) butter on room temperature
5 egg whites
5 egg yolks
3 Tbs. grated Parmesan
1 package (230g) cream cheese, on room temperature
200g ham, chopped
Preheat the oven to 375F (190C).
Place the parchment paper on baking pan (13x9).
Beat the egg yolks with butter, stir in flour and chopped spinach. Add salt and grated Parmesan. In another bowl beat egg whites with hand mixer until foam is very firm.
Add egg whites to egg yolks mixture and stir with wooden spoon. Batter should be fluffy.
Spread the batter evenly on the baking pan. Bake for 12 minutes, until edges become golden.
While sponge is baking make the filling. Very simple - mix cream cheese with chopped ham.
When the sponge is done remove it immediately from the oven and roll it with parchment paper on, and cover with dump cloth. After 10 minutes unroll and spread the filling all over the sponge. Roll it again. Remove the parchment paper. Cover with aluminium foil and move to the fridge overnight. Slice the roll and serve cold.