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.