- ¼ cup butter
- ½ cup flour
- 1¼ cups milk
- Salt and freshly ground pepper
- 4 egg yolks
- 5 egg whites
- ⅔ cup ricotta cheese
- ½ cup yogurt
- ¼ cup whipping cream
- 1 cup grated ricotta salata or pecorino
- 3 ounces (90 g) prosciutto, chopped
- 1 cup arugula
- Salt to taste
- ½ cup basil or arugula pesto
Preheat oven to 375 F.
Line an 11 x 17-inch (3 L) jelly roll pan with parchment paper.
Melt butter in a heavy saucepan over low heat. Remove from heat and stir in ¼ cup flour. Return to heat and cook for one minute. Slowly whisk in milk. Bring to boil, stirring. Remove from heat and season well with salt and pepper. Beat in egg yolks.
In a large bowl, beat egg whites until stiff but not dry. Sift remaining flour over egg yolk mixture. Quickly fold egg whites into egg yolk mixture, incorporating the flour. Pour into prepared jelly roll pan and smooth top.
Bake at 375 F for 20 to 22 minutes or until golden and firm. Let cool for 10 minutes.
Turn out onto clean tea towel lined with parchment paper. Carefully roll up in tea towel and let cool.
Beat together ricotta cheese, yogurt, whipping cream, ricotta salata, prosciutto, and arugula, or place in food processor, and combine until still chunky. Season with salt to taste. Mixture should be soft and spreadable.
Unroll savoury roll. Spread pesto evenly over it. Spread filling evenly over the pesto. Roll up from the short edge. Place seam side down on platter. Chill for 2 hours or overnight. Slice into ¼-inch thick slices. Arrange on platter.