Taleggio and spinach roulade from Plenty More (page 290) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.278 in the US edition.

  • Astrid5555 on November 03, 2018

    A real showstopper and so delicious. Not too much work, it just needs some planning ahead to allow for the dough to rise 3 times. I accidentally skipped the third rising, but it did not matter at all. Made the semi-dried tomatoes myself the day before. Lovely flavors and big hit with my dinner party guests. Recipe says feeds 6, if you make it as part of a mezze spread this bread easily feeds double. Will definitely make again!

  • Rutabaga on November 16, 2014

    This roulade looks gorgeous when brought to the table. I was afraid that the filling would be too runny when I cut into it only five minutes after removing it from the oven, but it was perfect. It's quite the showstopper, but not difficult to make as long as you allow enough time for the dough to rise three times and then bake. Good semi-dried tomatoes provide the needed bright acidity to counter the rich cheeses, so use the best quality you can find or make your own. The flavors are reminiscent of a baked insalata caprese, but with beautifully melted taleggio in place of mozzarella.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.