Ricotta & Arugula Roulade
There were two recipes chosen for this week’s Gutsy Cooks Club from the Kitchen Bible Cookbook (the book we’re cooking from) and both sounded really good. Unfortunately, due to time constraints I was only able to make the Ricotta and Arugula Roulade. I don’t know that I’ve ever had Roulade, so I looked it up and this is what I learned…The word Roulade ( rü-ˈläd) originates from the French word “rouler” meaning “to roll”. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats (Thanks Wiki).
However, in this case we are rolling a bread like mixture with Ricotta and Arugula… Now, I don’t know about you, but my thought was you can’t go wrong with such a combination, right? Needless to say, Sam and I were really looking forward to this dish.
We got started cooking around 7:ish last night and were totally starving…so while I was melting the butter, whisking the flour and milk (I use Soy milk), adding freshly grated Pecorino Romano (book called for Parmesean), etc…Sam and I were drinking wine, cooking and eating Italian Chicken Sausages with Avocado and Tomatoes in EVOO with a dash of Sea Salt and fresh ground Black Pepper. It was nothing fancy, but we were loving it. I have to tell you, I was totally appreciating being fed while beating the egg whites “until they form soft peaks”.
As you all know from my last post…I’m a newbie when it comes to a lot of these techniques (that is why I’m here) so after approximately 6 -8 minutes?? I can’t say I really timed it b/c I was distracted by this handsome man in my kitchen ;-), but after what seemed an eternity I started to see the peaks (Yay!). I folded them into the flour/cheese mixture, spread into the 9×13 pan and set to bake for 20 minutes. I noticed it wasn’t golden, nor did it “spring back”. Therefore, I let it bake for an additional 10 minutes and finally there was some gold (not gold enough for our taste) and yes, it sprung back.
Per the instructions, I laid it out on top of paper, sprinkled with the remaining Pecorino Romano and spread on a thick layer of Ricotta, and instead of chopping the Arugula I just covered the Ricotta with mounds of Arugula (talk about being lazy).
The next step is to roll it up…LOL! Okay, so the book advises to use the paper as an aide…all I can tell you is, we needed all the “aide” we could get! Remember the part where I spread a thick layer of Ricotta and didn’t chop the Arugula?? I thought for sure the thing would fall apart. Though in my defense, the bread was very, very soft and threatend to fall apart by just grabbing one of the ends.
Instead of getting this thing to Roulade (French word meaning “to roll”), our creation was more like a….hmmm, what’s the French word for Tri-Fold (Tree-Fol??). I know, I’ve just gone over the top in being SILLY, but that’s just who I am sometimes ;-).
What’s the bottom line you ask? Sam and I really liked it. We thought it was pretty tasty, and if we decide to make it again we will stuff our Roulade with one of the following…Chicken, Sausage, Shrimp, other veggies, etc, etc. Also, I will make it with Whole Wheat Flour and get it crispier.
Ladies and Gentlemen…this concludes this week’s Edible Adventure.