Rolat od spanaća / Spinach Roll

Idealno za Uskršnju trpazu, ili za laganu večeru

Sastojci za rolat:

200 g blanširanog spanaća, oceđenog i sitno iseckanog
50 g krem sira
5 jaja
3 pune kašike brašna
na vrh noža praška za pecivo
prstohvat soli

Sastojci za punjenje:

200 g krem sira
1 kašičica majčine dušice ako nemate svežu staviti prstohvat suve
3-4 čena propasiranog belog luka
200 g sušenog paradajza u ulju, ocediti i malo prosušiti

    Za posuti rolat:

50 g sveže narendanog parmezana

 

Priprema: 

U veću šerpu, u kojoj ste sipali dosta vode i kašičicu soli, kada voda provri dodati očišćen i opran spanać, ja koristim baby spanać, tako da ga ne čistim od zadebljalih drški, samo ga dobro operem i blanširati ga za minut dva.

Procediti ga pa ga staviti u ledenu vodu, da sačuvate onu lepu zelenu boju i da zaustavite proces kuvanja. 

Dobro ga ocedite u cediljki, pa ga ocediti još, tako što ćete staviti nekoliko redova kuhinjskog papira, staviti spanać u papir pa uvrnuti papir oko spanaća i pritiskati rukama da višak vode odstranite.

Jaja, sobne temperature, odvojiti žumanca od belanaca, pa mikserom umutiti belanca u cvrst šne pa ih ostaviti na stranu.

Žumanca umutiti sa krem sirom, dodati brašno i prašak za pecivo, pa dodati skuvan i oceđen spanać. Sve to sjediniti sa varjačom.

Pomoću spatule dodavati šne od belanaca pa ih lagano sjediniti sa smesom od spanaća.
Sipati u pleh veličine 26cm X 34cm, koji ste postavili papirom za pečenje, poravnjati i peći na 175*C oko 10 do 12 minuta.

Dok se rolat peče, na papiru za pečenje svuda narendati parmezan, na sitniju stranu.Ostaviti papir na stranu.

U posudi umutiti 200 g krem sira sa sitno naseckanom majčinom dušicom i propasiranim belim lukom. Ostaviti na stranu.

Pečeni rolat izvaditi sa papirom za pečenje pa ga vrućeg uviti u rolat pa u čistu kuhinjsku krpu i ostaviti da se ohladi.

Ohlađeni rolat odviti pažljivo, odvojiti od papira, pa ga preneti na papir gde ste narendali parmezan. 

Premazati ga smesom od krem sira a sušeni paradajz narezati na tanke šnite pa posuti svuda preko krem sira.

Uvijati u rolat pomoću papira, tako da vam se parmezan “lepi” na gornju koru, možete i bez ovog parmezana,meni je lepše sa njim, jer mi kora izgleda lepša.

Uviti ponovo u čistu kuhinjsku krpu, zajedno sa papirom, ostaviti preko noći da se ukusi sjedine i sutra poslužiti sa kuvanim jajima i ajvarom.Može se služiti i odmah.

Recept je odavde sa malim izmenama.

Prijatno!!!!! 

English version:

Spinach roll 

   Ideal for Easter, or a light dinner

Ingredients for roll:

200 g blanched spinach

50 g cream cheese

5 XL eggs

3 tablespoons  flour

pinch of baking powder

  Ingredients for the filling:

200 g  cream cheese

1 teaspoon fresh thyme, if you do not have fresh thyme put pinch of dried

3 to 4 cloves of minced garlic

200 g sun dried  tomatoes packed in oil

To sprinkle  roulade:

75 g freshly grated Parmesan cheese

Directions: 

In a large pot, boil water with a teaspoon of salt add washed spinach. I always use baby spinach if you use regular spinach,discard thick parts from leafs.Blanch spinach for few minutes .

Strain and put in a ice cold water.Drain and squeeze all the water out. ( To make sure that all the water is out I use 3-4 paper towels which a wrap squeezed spinach and I squeeze some more ).  When all excess water is out chop your spinach.

Eggs should be room temperature,separate the egg yolks from the egg whites and mix the egg whites with the mixer until you have soft peaks. Put them on the side

Mix egg yolks with cream cheese,add flour and baking powder and mix it with wooden spoon.Add slowly mixed egg whites and mix it slowly with spatula.

Pour in a baking pan 26cm X 34cm which is lined with parchment paper and bake in preheated oven on 175*C for about 10 to 12 minutes.

While dough  is baking, on another parchment paper grate Parmesan cheese on a fine side of a greater and leave on the side.

In a bowl mix cream cheese add minced garlic and thyme and leave it on a side.

Baked dough roll immediately while is hot, together with parchment paper,wrap in a clean kitchen towel and leave on the side to cool.

Carefully unwrap cool roll put it on parchment paper with Parmesan cheese,coat it with cheese.

Spread cream cheese mixture over roll, sun dried tomatoes drain and dry well with paper towel,cut in thinly slices and sprinkle all over cream cheese or put all sun dried tomatoes on the edge of the roll and then roll.

Wrap it with parchment paper and kitchen towel put it in the fridge overnight.

Next day take it from the  fridge,unwrap it, if you like, you can grate little bit more cheese on the roll, slice it and serve with boiled eggs and pepper spread ( ajvar ).

 This roll can be served immediately after is made but I prefer to keep it in the fridge overnight.Also, you do not have to coat with Parmesan cheese, but to me, looks and taste, nicer.

Bon Appetit !!!!