Suffleu Roll with Cheese and Spinach
Preheat the oven to 400°F (200°C). Start by greasing a 13 x 9-inch baking dish with oil, then line it with parchment paper to prevent the batter from sticking. Set the dish aside so it's ready to be filled with the delicious mixture you will prepare. Carefully separate the egg yolks from the whites, and lightly beat the yolks just to combine, then set them aside.
In a saucepan, heat the milk for the soufflé, and in another saucepan, melt the butter. Once the butter is completely melted, add the flour and mix well for 1-2 minutes, being careful not to form lumps. Then, remove the saucepan from the heat and gradually add the hot milk, stirring constantly to achieve a smooth mixture. Once all the ingredients are combined, return it to the heat to bring to a boil, then season with salt and a dash of cayenne pepper for a bit of spice.
Now, patiently incorporate part of the warm mixture into the beaten yolks, then pour this combination over the milk, flour, and butter mixture. Stir again over heat for a few seconds, and finally, add half of the Parmesan cheese called for in the recipe to enhance the flavor.
On the other hand, beat the egg whites with a pinch of salt until they form a stiff foam. Take a quarter of this foam and add it to the yolk mixture, mixing well. Gently fold the remaining egg whites over this composition. It is important to mix from top to bottom so as not to break the air in the egg whites, resulting in a fluffy cream.
Pour the mixture into the prepared dish and place it in the preheated oven. Bake for 15 minutes, or until the top is golden. Once removed from the oven, let it cool slightly, then take it out of the dish, turning it over and removing the parchment paper.
While the base cools, take the ricotta cheese and mix it with a little milk to make it softer and easier to spread. Season with salt, pepper, and nutmeg. Set the mixture aside. Boil the spinach for 3 minutes in boiling water, then drain to remove excess water and mix with salt and pepper. Peel, finely chop the onion, and sauté it in a little melted butter, then combine it with the spinach.
Once the oven is preheated again to 400°F (200°C), take the cooled base and evenly spread the ricotta cheese over it. Sprinkle the remaining Parmesan on top and then add the spinach with the onion. If desired, you can add another layer of cheese on top of the spinach for extra flavor. Roll the base starting from the small end and carefully place it in the dish, brush it with a little milk, and return it to the oven for 20 minutes.
After it is baked, let the roll cool slightly before slicing it. Serve with ketchup or a spicy tomato sauce, adding extra flavor to this delicious dish.
Ingredients: 5 eggs, 375 ml milk of your choice, 55 g butter, 50 g flour, salt, cayenne pepper, 50 g freshly grated parmesan. Filling: 0.500 kg spinach, 1 large onion or 2 medium ones, 220 g ricotta, 65 ml milk or less, pepper to taste, nutmeg to taste, milk for brushing.
