For the filling
3 tablespoons of white grape syrup, seedless
3 tablespoons of chopped onion
1 small grated carrot
1 tablespoon of butter
2 cups of ricotta cheese, well-beaten
1/2 cup of milk
Salt and nutmeg to taste
For the dough
4 eggs
Cooked spinach leaves from 1 bunch, finely chopped
Butter for greasing
For the sauce
1 tablespoon of butter
Medium onion, finely chopped
8 large, ripe tomatoes, peeled and seeded, finely chopped
1 tablespoon of chopped parsley
For the filling
3 tablespoons of white grape syrup, seedless
3 tablespoons of chopped onion
1 small grated carrot
1 tablespoon of butter
2 cups of ricotta cheese, well-beaten
1/2 cup of milk
Salt and nutmeg to taste
For the dough
4 eggs
Cooked spinach leaves from 1 bunch, finely chopped
Butter for greasing
For the sauce
1 tablespoon of butter
Medium onion, finely chopped
8 large, ripe tomatoes, peeled and seeded, finely chopped
1 tablespoon of chopped parsley
Prepare the filling: soak the white grape syrup in warm water for 10 minutes
Drain and dry
Set aside
Sauté the onion and carrot in butter for 5 minutes
Set aside
Mix well the ricotta cheese with milk
Add the onion, carrot, and white grape syrup
Season with salt and nutmeg
Prepare the dough: In a bowl, beat the egg yolks with a fork
Season
Add the spinach and mix well
Beat the egg whites until frothy and gently fold them into the spinach mixture
Grease a 26 x 40 cm mold with butter
Distribute the spinach mixture and bake in a preheated oven at 200°C for 20 minutes
Remove from the oven while still warm, place on a clean cloth, spread the filling, and roll up tightly
Place in a refractory dish greased and covered with aluminum foil
Set aside
Prepare the sauce: In a pan, melt the butter, add the onion, and cook until it's translucent and soft
Add the tomatoes and season with salt
Cook for 3 minutes
Remove from heat and mix in parsley
Aquatic the rocambole for about 10 minutes in a preheated oven at 200°C and serve with tomato sauce on the side
Cut into 8 portions.
