Parmesan roulade with artichoke and prosciutto

Tasteful Parmesan roulade with artichoke and prosciutto Recipe

Parmesan roulade with artichoke and prosciutto
Prep Time : 0:45 | Cook Time : 0:20 | Total Time : 1:05 | Serving : 30 pieces person.


  • 40g butter

  • 1/4 cup (35g) plain flour

  • 1 cup (250ml) milk

  • 30g finely grated parmesan

  • 3 eggs, separated

  • 340g jar preserved artichoke hearts in oil, drained very well

  • 120g mascarpone

  • 12 slices prosciutto


  • Step 1

    Grease and line a 28 x 32cm shallow oven tray. Preheat oven to 200°C. Melt butter in a small saucepan over low-medium heat, add flour and stir for 1 minute. Remove from heat. Gradually whisk in milk. Return to heat and cook, whisking continuously, until mixture boils and thickens. Stir in parmesan and egg yolks, and season with salt and pepper. Set aside to cool for 5 minutes. Using an electric mixer, whisk eggwhites until firm peaks form, then fold into parmesan mixture in 2 batches. Spoon mixture into prepared tray and smooth the surface, then bake in oven for 15 minutes or until pale golden.

  • Step 2

    Turn roulade onto a chopping board. Gently peel away baking paper, then cut in half widthways. Trim sides straight. Place each roulade half on a new piece of baking paper and roll up with the paper like a Swiss roll. Leave to cool.

  • Step 3

    Using a food processor, process artichokes until finely chopped. Add mascarpone and process until combined, then season. Carefully unroll each roulade, then top with prosciutto slices, slightly overlapping widthways, and trim to fit. Spread artichoke mixture over prosciutto, leaving a 1cm border, then roll up roulades tightly to form two rolls. Wrap in plastic wrap and refrigerate for 20 minutes. To serve, cut into 2cm-thick slices.

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