Rocambole de brócolis / Receitas Ana Maria Braga

Ingredients Ricotta Filling 500 grams or 4 cups of ricotta cheese 3 tablespoons or 25 milliliters of olive oil 1 container or 200 grams of creamy ricotta cheese Ingredients Parsley Oil 1 cup of olive oil 3 tablespoons of chopped parsley Salt and freshly ground black pepper to taste Ingredients Broccoli Roulade 4 egg yolks 250 grams of broccoli, cooked for 1 minute and chopped 1 teaspoon or 10 grams of chopped garlic 1 tablespoon or 15 grams of yellow mustard Salt and freshly ground black pepper to taste 60 grams of wheat flour 4 egg whites Ricotta Filling 2 cups or 80 grams of torn arugula without stems Preparation Method Ricotta Filling 1. In a bowl, place 500 grams of ricotta cheese. 1. Using a fork or your hands, crumble well until it resembles coarse breadcrumbs. 2. Season with 3 tablespoons of olive oil, 1 container of creamy ricotta cheese, salt, and freshly ground black pepper to taste. Mix well and refrigerate until ready to use. Tip: If the ricotta is too dry, add a little olive oil and mix to achieve a creamier consistency. Preparation Method: Parsley Oil 1. In a blender, combine 1 cup of olive oil, 3 tablespoons of chopped parsley, salt, and freshly ground black pepper to taste. Blend well. Set aside. Preparation Method Broccoli Roulade 1. In a food processor or blender, combine 4 egg yolks, 250 grams of cooked and chopped broccoli, 1 teaspoon of garlic, 1 tablespoon of yellow mustard, salt and freshly ground black pepper to taste, and blend for 5 minutes or until a smooth batter forms. 2. Transfer to a large bowl and mix in 60 grams of all-purpose flour with a spatula and set aside. 3. In a stand mixer, beat 4 egg whites until stiff peaks form, for about 5 minutes. 4. Turn off the mixer and gently fold the beaten egg whites into the broccoli mixture using a spatula. 5. Once well incorporated, transfer the batter to a shallow baking pan (40 cm x 30 cm x 2 cm) that has been greased and lined with parchment paper greased on both sides. 6. Bake in a preheated oven at 200 degrees Celsius for approximately 15 minutes. 7. After this time, remove the baking pan from the oven and let it cool. Once cooled, turn the baking pan over onto a clean cloth and unmold the dough. 8. Cover the dough with the filling, leaving the edges of the dough without filling, arrange the torn arugula leaves on the surface and roll the dough tightly like a roulade, using the cloth to help. 9. Wrap the roulade tightly in plastic wrap and set aside. When serving, cut into slices and serve with parsley oil. To serve You can serve the broccoli roulade hot, as a main meal, or cold, as a snack.