- Romaine lettuce 1 head (12-15 leaves)
- Ricotta cheese 250 grams
- Fresh spinach 200 grams
- Garlic 1 clove
- Butter 1 tablespoon
- Couscous 50 grams
- Sun-dried tomatoes (in oil) 10-12 pieces
- Grated cheese (parmesan) 50 grams
- Salt to taste
- Pepper to taste
- Egg 1 piece
- Breadcrumbs optional
- Mozzarella cheese (grated) to taste
- Main Ingredients
Food wrap, frying pan, baking dish, plate
Step 1: prepare lettuce leaves.
Disassemble the head of lettuce into leaves. Rinse and dry.
Lay the leaves one at a time on the bottom of the hot pan and gently press on top with a spatula. Keep on low heat over 3-4 minutesso that the leaves become soft. Then remove them and put the following.
Cover the still warm lettuce leaves with a plate and let cool.
Step 2: prepare the filling.
Cook the spinach in a frying pan in butter, adding crushed garlic. Stew spinach for 5 minutes, then remove from heat and leave under cover.
Pour couscous with boiling water so that the water covers the cereal with a margin of 0.5 centimeters. Cover a plate with couscous and wait until it swells.
In a plate, mix the cooled stewed spinach, ricotta, sliced dried tomatoes (leave a few pieces whole and set aside for now) and the cooled couscous. Salt and pepper to taste and mix very well.
Step 3: wrap the roll.
Spread a cling film on the countertop and lay the lettuce on top so that they lightly overlap.
Put the prepared filling on the leaves. And in the center, lay out some sun-dried tomatoes.
Helping yourself with a film, carefully roll everything into a roll. And so that he does not lose shape, send in the refrigerator for several hours, and preferably at night.
Step 4: bake the ricotta roll.
Carefully transfer the roll to the baking dish (be sure to cover it with baking parchment). Remove the film from the roll.
Lubricate the top with a beaten egg, sprinkle with breadcrumbs and mozzarella.
Bake the ricotta roll in an oven preheated to 180 degrees for 30 minutes.
At the end of baking, you can turn on the grill mode so that the roll is properly browned on top.
Step 5: serve the ricotta roll.
Serve the ricotta roll hot while slicing with a clove knife.
Great meal and delicious appetizer.
Enjoy your meal!