segunda-feira, 9 de abril de 2012

Rocambole of sausage and cream-cheese


06 tablespoons of flour;
06 eggs;

01 carrot, grated coarse;
04 sprigs of parsley, chopped;
06 units of chicken sausages;
150 g of cream-cheese.

03 tablespoons of toasted sesame seeds;
½ bunch watercress;
150 g of cream-cheese.


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.


12 parts


01 hours

Nenhum comentário:

Postar um comentário

É sempre um prazer receber seu comentário. Por favor identifique-se para que eu possa saber quem é você. Deus te abençoe. / It is always a pleasure to receive your comment. Please identify yourself so I can know who you are. God bless you.