Spinach Roulade - cooking recipe

Ingredients

3 1/2 tbsp butter
1/3 cup all-purpose flour
1 cup milk
9 oz frozen spinach, thawed, drained
2 oz finely grated Parmesan cheese
4 None large eggs, separated
None None Filling
6 slices prosciutto
9 oz cream cheese, at room temperature
4 oz char-grilled peppers, drained, chopped
2 tsp Dijon mustard
None None arugula, to serve

Preparation

Preheat oven to 425\u00b0F. Lightly grease and line a 10x13 inch jelly roll pan with parchment paper.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk. Cook, stirring, until mixture boils and thickens. Simmer for 3 mins. Transfer to a large bowl and stir in spinach, Parmesan and egg yolks. Season to taste. Whip egg whites to soft peaks. Fold gently through spinach mixture. Transfer to prepared pan and bake for 10-12 mins, or until roulade springs back when touched lightly.
Line a soft, clean tea towel with baking paper. Turn roulade out onto tea towel and remove used paper from roulade. Trim edges then roll roulade up from its long side, using tea towel as a guide. Set aside to cool.
Meanwhile, to make the filling, place 3 slices of prosciutto on a baking tray. Bake for 4-5 mins, until crispy. Drain on paper towels. Break into pieces. Set aside.
Beat cream cheese until smooth then stir in pepper and mustard. Set aside.
Unroll roulade. Spread cream cheese mixture over roulade then arrange uncooked prosciutto over top. Re-roll, without the tea towel. Serve in slices topped with crispy prosciutto and arugula.