Spinach and parmesan roulade with sun dried tomatoes, pine nuts and rocket filling / Torta de espinafres e queijo parmesão, com recheio de tomates secos, pinhões e rúcula.

Ingredients

  • knob of butter
  • 300 g baby spinach leaves
  • 5 eggs
  • 100 g grated Parmesan cheese
  • pinch of grated nutmeg
  • 250 g crème fraîche
  • 100 g sun dried tomatoes
  • 60 g of
  • wild rocket
  • 32 cm Swiss roll tin with baking paper
  • 15 minutes
  • 10 minutes
  • 5 ovos
  • 100 g queijo parmesão ralado
  • 250 g crème fraîche
  • 100 g tomat
  • 60 g de rúcula
  • 32 cm de dimensão

Instructions

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