INGREDIENTS
- – Eggs 5 items.
- – Powdered milk 2 tbsp.
- – Roasted beets 2 items.
- – Flour 3 tbsp.
- – Salt 1 pinch.
- – Honey 1 tbsp.
- – Sugar 1 tbsp.
- Stuffed:
- – 200 g of drained ricotta.
- – 3 tablespoons of agency cheese.
- – Contemporary chopped herbs.
- -Zest of 1 lemon.
- – Roasted garlic.
- – Cooked ham lower into slices.
- – Cooked pumpkin lower into sticks.
- – Roasted bell pepper lower into strips.
BEET ROLL
PROCEDURE:
1. For the pionono, separate the whites from the yolks. Beat the egg whites till stiff.
2. Then again, course of the beets, add the yolks and milk powder. Season and add the egg whites in an enveloping method.
3. Place on a plate greased with parchment paper and prepare dinner.
4. For the filling, drain the ricotta properly and blend with the agency cream cheese plus the herbs, the roasted garlic and the lemon zest, unfold the pionono and prepare the cooked ham, the roasted bell pepper in strips, the chopped cooked carrots in sticks, roll up and refrigerate.
5. Minimize to the specified thickness and plate.
