Bread Dumpling Roulade

Bread never tasted so good. Serve as a side dish or a vegetarian main

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

 

Cómo envolver un rollo:

SAGA_07_roll_700x400.jpg

For this recipe you will need:

  • 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

Explorar el producto en la receta papel para cocinar SAGA

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