Bread Dumpling Roulade

Bread never tasted so good. Serve as a side dish or a vegetarian main.
350 g white bread
200 ml milk
3 eggs
1 bunch flat-leaf parsley
1 small, white onion
200 g large leaf spinach
sea salt

cooking string
Finely chop the parsley, and dice the onion. Beat the eggs. Wash the spinach leaves and immerse in boiling water for 5 seconds then chill immediately in cold water. Boil the onion with the milk and leave to stand for 1 minute. Thinly slice the bread, put it a bowl and pour in the mixture. Cover and allow to expand for 6 minutes. Stir in the eggs, parsley and salt.

Take two A3 sheets of SAGA Cooking Paper. Place the mixture on one and cover with the other and carefully press into a 1.5 cm thick square. Remove the top sheet, cover the dough with the drained spinach leaves and make a SAGA roll.

Half fill a roasting tin with water (make sure it can be used on a hotplate), bring to the boil and put in the roulade. Cover and allow to simmer for 15-20 minutes, turning it over several times.

Unwrap and cut the roulade into slices shortly before serving. The slices can be fried on both sides in a little butter until crisp for an even richer taste. Serve as a side dish to the loin of pork 'à l'orange'.

TOP TIP: If you do not have a (large) roasting tin, make two smaller roulades and cook them in a large saucepan.