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Spinach and broccoli roulade
Time required:40 minServings:For 6 servingsSpecial Tools:Lining paper for baking tray. Baking parchment.
Ingredients
500 g spinach leaves
175 g broccoli florets
large can of chopped tomatoes
30 g grated Parmesan cheese
175 g mozzarella cheese
4 eggs, separated
1/2 teaspoon ground nutmeg
salt and pepper to season
30 ml water
Directions
Pre-heat oven to 220ºC, gas mark 7. Wash the spinach, place in a large saucepan with the water and boil for 4 minutes. Grease and line a 32 x 23 cm Swiss roll tin. Drain the spinach, squeeze to remove excess water and finely chop. Mix the chopped spinach with the egg yolks, salt, pepper and nutmeg. Whisk egg whites until just firm, fold into spinach mix. Spread the spinach on the lined swiss roll tin and smooth the top, bake in the oven for 15 minutes or until firm and golden. While the spinach is in the oven, wash the broccoli and boil it for 4 minutes, drain and keep warm. Sprinkle a sheet of baking parchment with the Parmesan cheese and turn the cooked spinach mix on to it. Peel away the lining paper. Spread the Mozzarella over the spinach and top with the cooked broccoli. Carefully roll up the spinach base off the parchment to form the roulade. Heat up the chopped tomatoes. Cut the spinach and broccoli roulade into slices and serve on top of the tomatoes.

Can also serve as a main course for 3-4 people. The mix of spinach, broccoli and tomatoes makes this a particularly healthy choice. Combined, these ingredients provide a range of protective factors which will work together for maximum effect.
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