Peanuts:
1/3 cup of butter or margarine
2/3 cup of all-purpose flour
1 and 3/4 cups of milk
6 eggs
6 whites
1 pinch of salt
Filling:
2 cans of tuna
1/2 pound of ricotta cheese passed through a sieve
2 tablespoons of lemon juice
4 tablespoons of milk
1 tablespoon of chopped parsley
Salt and black pepper to taste
1/3 cup of nuts
1/3 cup of mayonnaise
Red bell peppers, pickles, or nuts for garnish
Peanuts:
1/3 cup of butter or margarine
2/3 cup of all-purpose flour
1 and 3/4 cups of milk
6 eggs
6 whites
1 pinch of salt
Filling:
2 cans of tuna
1/2 pound of ricotta cheese passed through a sieve
2 tablespoons of lemon juice
4 tablespoons of milk
1 tablespoon of chopped parsley
Salt and black pepper to taste
1/3 cup of nuts
1/3 cup of mayonnaise
Red bell peppers, pickles, or nuts for garnish
Prepare the peanuts: grease and flour a baking dish measuring 21 x 47 cm
In a pan, melt the butter or margarine
Add 1/3 cup of all-purpose flour and mix well
Gradually add the milk, stirring until it thickens and bubbles
Remove from heat
Add eggs one at a time, beating well after each addition. Reserve
Beat whites until stiff and fold in 1/4 of them into the mixture, mixing carefully
Sieve half the remaining flour and salt over the mixture and mix carefully
Add the remaining egg whites and mix carefully again
Repeat until all ingredients are used up
Spread the dough evenly in the baking dish, bake in a moderate oven preheated to 170°C for 25-35 minutes or until golden brown
Turn onto a floured cloth and roll immediately, starting from the narrower side
Let cool
While this is happening, prepare the filling
In a bowl, mix together tuna without oil, defatted, 180g of sieved ricotta cheese, milk, lemon juice, and parsley, and beat with a wooden spoon until smooth and creamy
If necessary, add more milk
Check the seasoning and add salt and black pepper if desired
Add nuts
Unroll the roll cake
Spread the filling over the top and sides
Cut into 4 equal pieces lengthwise
Roll one piece around the narrower end
Place the second piece on this roll and roll around, rolling these pieces until a spiral-shaped cake is formed
Place in a serving dish
Beat remaining ricotta cheese with mayonnaise until creamy
Add milk if necessary
Spread over the cake and sides
Refrigerate until serving time
Garnish to taste with pickles, nuts, or red bell peppers.
