Biscuit roll with ricotta, asparagus and artichokes
White-green power: ricotta scores with plenty of protein and calcium for strong bones, while spinach contains vitamins C, E and A, which reliably intercept cell-damaging free radicals. In addition, green asparagus with its high potassium and aspartic acid content ensures a balanced fluid balance in the body.
Baby spinach (or young spinach) is harvested at an earlier time. This makes the leaves smaller and especially tender. The fine leaves of spring and summer spinach can also be eaten raw as a salad. Autumn and winter spinach, on the other hand, is more suitable for blanching. It is best to blanch the spinach for only two minutes, as longer cooking destroys its valuable ingredients.
(Percentage of daily recommendation)
| Calorie | 1,948 cal. | (93 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 142.5 g | (475 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 19.8 mg | (165 %) | ||
| Vitamin K | 347.2 μg | (579 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 46.9 mg | (391 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,649 μg | (550 %) | ||
| Pantothenic acid | 12 mg | (200 %) | ||
| Biotin | 133.3 μg | (296 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 6,575 mg | (164 %) | ||
| Calcium | 2,041 mg | (204 %) | ||
| Magnesium | 531 mg | (177 %) | ||
| Iron | 29.5 mg | (197 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 37.2 g | |||
| Uric acid | 1,150 mg | |||
| Cholesterol | 1,264 mg | |||
| Complete sugar | 58 g |
Ingredients
- Ingredients
- 5 eggs
- salt
- 100 grams Pastry flour
- 50 grams cornstarch
- 40 grams grated Parmesan
- freshly ground peppers
- cilantro (ground)
- breadcrumbs (for sprinkling)
- 3 Tbsps lemon juice
- 4 baby Artichoke
- 500 grams green Asparagus
- 1 handful Arugula
- 250 grams Ricotta cheese
- Cress (for garnishing)
- Basil (for garnishing)
Preparation steps
Separate eggs. Beat egg whites with a pinch of salt until stiff. Mix flour with cornstarch. Whisk egg yolks and add flour mixture. Add Parmesan and season with salt, pepper and ground cumin. Fold in egg whites and spread on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 10-12 minutes.
Sprinkle large kitchen towel with breadcrumbs, invert biscuit on it carefully and sprinkle parchment paper with cold water, remove paper carefully. Roll up biscuit, using kitchen towel, cool.
Combine 2 tablespoons of lemon juice with salted water in a large pot, bring to a boil. Rinse artichokes and quarter lengthwise. Blanch in boiling water for about 2-3 minutes, drain and pat dry. Peel bottom thirds of asparagus stalks and cook in boiling water for about 10 minutes or until al dente. Drain and rinse in cold water, drain again. Rinse and spin dry arugula. Season ricotta with remaining lemon juice, salt and pepper and whisk until smooth.
Unroll biscuit and spread with ricotta. Arrange asparagus and artichokes on top, sprinkle with arugula and roll up. Refrigerate for at least 1 hour. Slice and garnish with cress and basil. Serve.