• Home

Stuffed roulade in artichoke hearts and spinach

Serves: 2
Ingredients
Artichoke hearts, defrosted, extra water squeezed out 100 gm
Spinach, defrosted, extra water squeezed out 150 gm
Cheese, shredded 2 cup
Puff pastry 1 pc
Garlic, grated 2 pc
Egg wash (prepared by mixing beaten 2 eggs with 50 ml water or milk) 2 tbsp
Salt and freshly ground black pepper to taste
Lemon juice 1 lemon
Extra-virgin olive oil 1 tbsp
Sesame seeds 1 tbsp
For balsamic vinegar sauce:
Mustard cream ½ cup
Balsamic vinegar ¾ cup
Olive oil 2 tbsp
Method
For the stuffing: sauté spinach and artichoke hearts with garlic, olive oil, shredded cheese, lemon juice, and salt and black pepper till medium cooked.
Arrange the stuffing in the centre of the puff pastry sheet.
Roll the puff pastry and spread egg wash on top.
Garnish with sesame seeds.
Bake in oven for 15-18 minutes at 250°F till the roulade is ready.
For balsamic vinegar sauce, heat the saucepan and add mustard cream, balsamic vinegar and olive oil.
Slowly stir the sauce and add seasoning to your taste.
Cut the roulade, place in a plate and serve with the balsamic vinegar sauce.
Garnish with bouquet of your choice.

• Recipes