Beet and Mascarpone Rolls

Photo: Sandeea Cocina

Ingredients

For the beet pancake:

150 grams boiled beetroot (pumpkin, or spinach will also work for

100 milliliters milk

1 egg

90 grams all purpose flour

salt

1 garlic clove

For the filling:

200 grams mascarpone cheese at room temperature (the original recipe had ricotta, can also

Preparation

Beat the beet, garlic, salt, milk and egg using an electric blender until obtaining a fine paste, and add the flour. Mix a few seconds until you get a homogeneous paste.

Using a large skillet on medium fire, brush with oil and pour the dough on the pan, in order to form a large pancake the size of the pan (24 cm). When bubbles begin to appear on one side of the pancake, turn the pancake using a dish. Cook for one more minute on the other side and set aside to cool.

Once cooled, spread the mascarpone cheese over the pancake, and roll like a swiss roll. Wrap in plastic wrap, and take it to the refrigerator or freezer so that the you get a clean cut.

Cut into portions of a finger width and serve at room temperature.