Taleggio & spinach roulade

January 27, 2019

We kicked off Ottolenghi club for 2019 with a big gathering at
a friend’s house – 10 people, 10 dishes and just an astonishingly
good spread (see here for a full
summary of the night’s food). We decided not to make two dishes
this time around, instead joining forces for one of the trickier
dishes in Plenty More
the taleggio and spinach roulade.
It all takes a bit of time, but most if is waiting around for
the dough to rest at various points in the process. The assembly
requires a steadier hand than I can muster, but Cindy managed it
very successfully. The result was delightful – a crusty, puffy
dough and a rich delicious filling. We served it at room
temperature, but I think it’d be even better if you got into it
right out of the oven.

Taleggio & spinach roulade
(slightly adapted from a recipe in Yotam Ottolenghi’s Plenty
More
)

dough
160ml milk
2 teaspoons dried active yeast (we used one standard 7g sachet)
3 cups white bread flour
1 teaspoon cater sugar
50ml sunflower oil
1 egg and 1 egg yolk
salt

filling
100g cream cheese
100g baby spinach leaves
20g basil leaves
100g pecorino cheese, grated
200g taleggio cheese, broken into chunks
150g semi-dried tomatoes, drained

finishing touches
1 egg white
sesame seeds

Gently heat the milk in a small saucepan until just lukewarm.
Stir in the yeast and keep stirring until it dissolves. Set aside
for 10 minutes.
Place the rest of the dough ingredients in a large bowl with a
1/2 teaspoon of salt. Add the milk and yeast and stir it all
together until you’ve got a good dough going. Knead your dough for
10-15 minutes, until you’ve got a smooth, shiny dough ball. (You
can do all of this with a dough hook and an electric mixer if you
like, but it was easy by hand.)
Brush another large bowl with oil and pop the dough in it,
covered with a damp tea towel. Leave it all to rest for about 45
minutes – it should double in size. 
Unroll enough baking paper to cover a 30cm x 40cm baking tray.
Drop the dough onto it and roll it out flat to fit the baking tray.
Carefully transfer the paper and dough into the tray. Cover the
dough with the tea towel again and let it rest for half an
hour.
Now it’s time for the filling – spread the cream cheese as
best you can across the surface, sprinkle with salt and then
scatter over the spinach, basil, pecorino, taleggio and semi-dried
tomatoes. Now it’s wrapping time – pick up one of the longer sides
of the dough rectangle and carefully roll it up into a rough
spiral. Try to leave it standing on its seam so that it stays
rolled up when it bakes. Cover with a tea towel again and let it
rest for another half an hour.
Preheat the oven to 220°C. Brush the surface of your big
dough log with the egg white and then sprinkle over some sesame
seeds. Bake for 10 minutes and then turn the heat down to 180°C
and leave to cook for another 25 minutes. It should brown up nicely
and a sharp knife should come out with some melted cheese on it,
but no dough. 

Remove from the oven and let it sit for a few minutes. Cut into
thick slices and serve.
Source: FS – Healthy – Vegetarian
Taleggio & spinach roulade



Leave a Reply