Tomato roll with stuffing

1 . Stage

Melt the butter in a saucepan.

2 . Stage

Constantly stirring, add flour, milk. Boil the béchamel Leave to cool completely.

3 . Stage

Add the yolks and mix well. Add the tomato paste. Stir to mix.

4 . Stage

Beat the whites with a pinch of salt with a mixer. Add to the dough. Mix with a spatula.

5 . Stage

Line a baking dish with baking paper or Teflon sheet. Pour out the batter and smooth it out with a spatula.

6 . Stage

Bake in a preheated oven at 180g for 25 minutes. Place the ready loaf base on a wet kitchen towel. Remove the paper.

7 . Stage

Quickly twist the base of the roll together with a towel.

8 . Stage

Unwind the roll and twist it without the towel. Leave to cool.

9 . Stage

Make the filling. Stir in the ricotta with a fork. Finely chop cherry tomatoes. Finely chop parsley. Gently mix everything. Season with salt and pepper to taste.

10 . Stage

Apply the filling on the fully cooled base of the roll.

11 . Stage

Roll up the roll. Sprinkle the roll with grated parmesan. Bake in a preheated oven at 180g for 20 minutes.