![\"taste_with_gusto_spaghetti_roll_recipe_ingredients300\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/09\/taste_with_gusto_spaghetti_roll_recipe_ingredients300-1.jpg\")
<\/a><\/p>\nspaghetti<\/a> 250 gm. (or cooked spaghetti leftovers)<\/p>\n courgette 1<\/p>\n small onion 1<\/p>\n green peas 1 cup (fresh or frozen)<\/p>\n prosciutto 3 slices<\/p>\n Philadelphia cheese 250 gm. (or cream cheese or ricotta)<\/p>\n extra virgin olive oil\u00a0<\/a><\/p>\n salt and pepper<\/p>\n butter 10 gm.<\/p>\n breadcrumbs<\/p>\n fresh milk 250 ml<\/p>\n extra virgin olive oil<\/a> 20 gm.<\/p>\n flour 20 gm.<\/p>\n 70 g of grated gruy\u00e8re (or Parmigiano or Cheddar cheese)<\/p>\n 1 egg yolk<\/p>\n grated nutmeg<\/p>\n salt<\/p>\n 1 medium saucepan, 2 small saucepans, 1 chopping board, 1 knife, 1 bread loaf pan, 1 bowl.<\/p>\n In a small saucepan, warm the milk, but keep 50 ml cold (*important! This is a trick to avoid lumps). Peel onion, chop into small pieces. Put oil in a small saucepan, add onion and cook at low heat. Add green peas.<\/p>\n Wash courgettes and cut into julienne strips, then put into saucepan with peas and continue to cook.\u00a0 Total cooking time for the vegetables should be about 15 minutes.<\/p>\n Meanwhile cook the spaghetti in salted water and drain when “al dente”.<\/p>\n Then mix the spaghetti with the b\u00e9chamel.<\/p>\n Place spaghetti on baking paper, form into a rectangle and let dry.<\/p>\n Stuff with a layer of prosciutto, a layer of Philadelphia (best to use your hands), then a layer of the courgettes and peas. Leave an empty space on the left, to prevent the filling from spilling out.<\/p>\n Start to roll from the right side and leave the empty side on the left. Your spaghetti will be rolled inside the parchment paper.<\/p>\n Now you can put the roll directly into the bread loaf pan, using the parchment paper instead of oil. Or you can grease the bread pan with butter and breadcrumbs, put the roll inside, then gently extract the parchment paper (the outside of the roll will be crispier in the second version, with the parchment paper removed).<\/p>\n Dab butter and breadcrumbs on top.<\/p>\n Bake in a preheated oven at 180 \u00b0 C for 20 minutes or until a crust is formed.<\/p>\n Your spaghetti roll is ready to be served.<\/p>\nIngredients for B\u00e9chamel with cheese<\/h4>\n
Equipment<\/h4>\n
Procedure:<\/h4>\n
First prepare b\u00e9chamel with cheese:<\/h4>\n
\nSeparately, in another saucepan, mix the extra virgin olive oil and flour. Mix with a whisk. Add the cold milk and stir well until blended. Then add the remaining warm milk.
\nPut the saucepan on the stove and let it simmer for two minutes until the milk begins to thicken. Add salt and flavour with nutmeg.
\nTurn the heat off. Add the previously beaten egg and grated gruyere cheese. Mix vigorously and thoroughly with the whisk.
\nPour the b\u00e9chamel sauce into a bowl and let it cool.<\/p>\n<\/a><\/p>\nWash and chop vegetables<\/h4>\n
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nAssemble<\/h4>\n
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