Gluten-free savory roll with ricotta cheese and spinach –
This gluten-free savory roll with ricotta cheese and spinach is good both cold that slightly heated in the oven, perfect for a picnic or a casual buffet.
Preparation time 30 minutes (excluded rest in the refrigerator for 2 hours)
150 grams of gluten-free flour (I used the BiAglut flour)
8 grams of yeast for pies
3 tablespoons of boiling water
30 grams of grated Parmesan cheese
3 tablespoons of extra virgin olive oil
salt and pepper
For the stuffing:
100 grams of ricotta cheese
80 grams of cooked ham
60 grams of boiled spinach
Beat the egg yolks with a pinch of salt and boiling water. Add the oil, Parmesan cheese, salt, and pepper. Then add the sifted flour and baking powder. Finally, add the egg whites beaten until stiff with a pinch of salt. Mix well. If needed, use the kneading whips to get a smooth and homogeneous dough.
Line the pan with baking paper and spread the dough. Bake at 180°C for 6-7 minutes.
Let cool rolled into a cloth.
Meanwhile, prepare the filling. Chop the spinach along with the ham and ricotta cheese. Open the roll and spread the filling. Seal and store in the fridge for at least two hours.
Cut into slices and bake in the oven for 2 minutes before serving.
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