Rouleaux de Fromage au Sésame
Think savory cannoli with a molten cheese filling and you have some idea of the ricotta sesame rolls Florent Saugeron of the bistro Lemon Grass serves alongside gingerbread-crusted chicken breasts (page 179 of the book). These sesame rolls are great too as finger foods, appetizers, or snacks.
Makes 4 servings (4 rolls)
4 spring roll wrappers
1 cup ricotta cheese
Freshly ground black pepper
2 egg yolks, beaten
3 tablespoons sesame seeds
1/2 cup frying oil
1. Place a square spring roll wrapper on a work surface so that one of its corners is pointing toward you. Place 2 tablespoons of ricotta cheese diagonally across the bottom third of the wrapper. Season the cheese with salt and pepper. Fold the bottom corner of the wrapper over the cheese and tuck it under the cheese. Roll once to enfold the cheese, fold in the sides of the wrapper, and continue rolling almost to the end.
2. Brush the top corner with egg and press to seal the roll. Brush the spring roll with egg yolk on all sides and roll in the sesame seeds. Repeat with the remaining wrappers.
3. Heat the frying oil in a skillet over high heat and fry the spring rolls until golden on all sides, about 3 minutes. Drain on paper towels.
Made in Marseille
Food and Flavors from France's Mediterranean Seaport
by Daniel Young
Hardcover; 288 pages
$32.50; $48.95 CAN
Recipe reprinted by permission.
This page created November 2002
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