Beet And Mascarpone Rolls
- 5 1/4 ounces beetroot boiled, pumpkin, or spinach will also work for
- 6 3/4 tablespoons milk
- 1 egg
- 3/4 cup all purpose flour
- salt
- 1 garlic clove
- 1 9/16 cups mascarpone cheese at room temperature, the original recipe had ricotta, can also
- Beat the beet, garlic, salt, milk and egg using an electric blender until obtaining a fine paste, and add the flour. Mix a few seconds until you get a homogeneous paste.
- Using a large skillet on medium fire, brush with oil and pour the dough on the pan, in order to form a large pancake the size of the pan (24 cm). When bubbles begin to appear on one side of the pancake, turn the pancake using a dish. Cook for one more minute on the other side and set aside to cool.
- Once cooled, spread the mascarpone cheese over the pancake, and roll like a swiss roll. Wrap in plastic wrap, and take it to the refrigerator or freezer so that the you get a clean cut.
- Cut into portions of a finger width and serve at room temperature.
beetroot, milk, egg, flour, salt, garlic, mascarpone cheese
Taken from www.yummly.com/recipe/Beet-and-Mascarpone-Rolls-1648870 (may not work)