Rösle Silence PRO Manuel page 42

9.3 Steamed Aubergine Zucchini Roulade with Porcini
Mushroom Flour
2 aubergines | 2 zucchini | 20 g porcini mushroom flour |
2 tablespoons roasted onions | 3 sprigs parsley, chopped l
1 l water for steam cooker | Bread Dumpling Mix | 4 bread rolls
from previous day | 2 eggs | 100 ml milk, lukewarm |
1 tablespoons chives, finely chopped | ½ onion | 20 g butter |
salt and pepper | Clear-wrap and aluminum foil
Thinly slice bread rolls and pour warm milk over, then let soak for
10 minutes. Chop onions in fine cubes, sauté in butter and add
to rolls, together with the remaining ingredients. Carefully knead
together until dough is formed. Slice zucchini and aubergines
in thin slices, using the RÖSLE V-Slicer. Steam for approx. one
minute until soft and can be formed into rolls. With care arrange
vegetable slices on clear-wrap, thinly spread the bread dumpling
mix over it, and season with porcini mushroom flour. Next, sprinkle
with parsley and roasted onions. Carefully roll up mix so that it is
completely sealed in clear-wrap. In addition, wrap in aluminum
foil, tightly twisting the right and left end so that a roulade is being
formed. Add one liter of water in Steamer and put in insert. Place
roulade on it and leave it steam-cook for ca. 8 minutes. Take out of
foil, let it rest for a short while, and then cut into slices.
TIP: The roulade tastes great with salad, or as it is with soy sauce.
Porcini mushroom flour is made from dried mushrooms, either
crushed or powdered. You can also use other types of mushrooms.