Ricotta Roll

Make the dough: preheat the oven to 400°F (200°C) and grease a baking sheet with parchment paper

Baste with oil and dust with 1 tablespoon of wheat flour, removing excess

Melt the butter or margarine in a small saucepan

Add 4 tablespoons of wheat flour and cook over low heat, stirring constantly, until smooth

Gradually add warm milk and cook, stirring constantly, for about 2 minutes or until thickened

Let it simmer and cook for an additional 3 minutes

Pour the mixture into a bowl

Add salt and grated carrot

Beat egg yolks lightly

Pour them slowly into the mixture and beat constantly, until smooth

Allow to cool until lukewarm

Add chopped green onion

Beat egg whites until frothy with a pinch of salt

Add 1/4 of the egg whites to the mixture and mix carefully

Sift 2 tablespoons of wheat flour over the mixture

Alternate layers, mixing carefully until all ingredients are used up

Add remaining egg whites and mix well

Pour into a prepared baking sheet and smooth out

Bake in a preheated oven at 180°C-200°C for about 5 minutes, then reduce heat to 150°C and bake for an additional 50 minutes or until golden brown

Turn onto a clean cloth

Remove parchment paper and any rough edges that may have formed

Wrap in the cloth without tightening, along the longer side

Allow to cool

For the filling: mix ricotta cheese passed through a sieve with heavy cream

Add pickles

Check seasoning and refrigerate until ready to use

Unroll the dough, spread with filling, and roll up again

If desired, decorate by beating ricotta cheese, adding enough heavy cream to pipe, and decorating as desired, placing some pickle pieces or olives on top

To serve, cut into slices

Serves 6.