Rocambole of sausage and cream-cheese

INGREDIENTS

MASS

06 tablespoons of flour;

06 eggs;

Salt.

STUFFING

01 carrot, grated coarse;

04 sprigs of parsley, chopped;

06 units of chicken sausages;

150 g of cream-cheese.

ASSEMBLY AND COVERAGE

03 tablespoons of toasted sesame seeds;

½ bunch watercress;

150 g of cream-cheese.

PREPARATION

Beat the egg whites. Add egg yolks one by one, salt and lastly the flour mix gently. Pour the batter into a large roasting pan, greased and lined with greased parchment paper also. Bake in moderate oven (180 ° C) to bake for 20 minutes. Remove from oven and unmold still warm on a clean cloth dampened. Wrap the roulade giving shape and let cool.

Afervente sausages and cut them into cubes. Place in a bowl, combine carrot, cream-cheese and parsley. Mix well and set aside.

Carefully unroll the roulade on the mass distribute the watercress leaves and spread the filling. Roll it back and settle it on a board.

With a spatula, spread the cream cheese all around the roulade and sprinkle with sesame seeds. Cut it into slices and serve cold.

INCOME

12 parts

TIME TO PREPARE

01 hours