Egg roll with spicy pumpkin and cream cheese
4 servings
90 minutes
Egg roll with spicy pumpkin and cottage cheese is a refined dish of Russian cuisine that captivates with its delicate taste and harmony of aromas. The egg base, infused with nutmeg and black pepper, creates an airy texture perfectly complemented by spicy pumpkin stewed with Provencal herbs. The cottage cheese adds creamy softness, while the hard cheese adds a hint of piquancy. This dish can serve as an impressive appetizer on a festive table or a sophisticated snack in everyday gastronomy. Serving it with yogurt sauce and spices reveals the depth of flavor, transforming simple ingredients into a true culinary masterpiece. This roll is the perfect balance of tenderness, spiciness, and creaminess that will delight true gourmets.
1
Whisk 4 eggs lightly with salt, pepper, and nutmeg. Add 30 grams of any grated hard cheese and 150 grams of pumpkin grated on a medium or fine grater.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Hard cheese: 30 g
- Pumpkin: 300 g
2
Pour the mixture onto a parchment-lined baking sheet and bake in a preheated oven at 70 degrees for 15 minutes. Cool down.
3
Sauté the remaining pumpkin in butter with Provencal herbs.
- Pumpkin: 300 g
- Herbes de Provence: to taste
4
Place the prepared base on a sheet of parchment or foil, spread with 100 grams of cream cheese. Put stewed pumpkin at the beginning of the roll. Tightly roll it up. Chill the preparation in the refrigerator for at least an hour.
- Cream cheese (curd cheese spread): 100 g
- Pumpkin: 300 g
5
Cut into pieces. Serve with a sauce made of homemade yogurt and spices.
- Plain (natural) yoghurt: to taste
