ricotta and corn roulade

1 tbs butter
1 medium leek, washed, trimmed, finely sliced
1 clove garlic, crushed
2 tbs butter
1/3 cup flour
1 cup milk
4 eggs, separated
¼ cup grated Asiago cheese
For the filling:
1 ½ cups ricotta cheese, beaten until smooth
1 cup frozen corn kernels, lightly cooked

Butter a 10 by 12-inch jelly roll pan and line on the bottom with silicon baking paper. In a medium saucepan, melt butter over medium heat. Add leek and garlic and sauté about 5 minutes, until translucent and soft.

In another medium saucepan, melt second amount of butter. Stir in flour and continue stirring over medium heat for about a minute. Remove from heat and slowly whisk in milk. Return to high heat and whisk until mixture boils and thickens. Whisk in egg yolks and leek mixture. Transfer mixture to a large bowl.

In a medium bowl, beat egg whites with an electric mixer until soft peaks are formed. Fold carefully into leek mixture. Spread into prepared pan and bake in a 350-degree oven for about 12 minutes, or until puffed and lightly golden.

Spread open a clean kitchen towel and sprinkle grated Asiago cheese over the surface. Turn roulade onto towel and carefully peel away the baking paper. Combine filling ingredients and spread evenly over roulade. Then, holding one long side of the towel with both hands, gently lift and let the roulade begin to roll. Transfer to a serving dish and serve immediately.

Note: After trimming, slice leeks lengthwise and rinse thoroughly between each of the layers. Leeks tend to collect deposits of garden soil during growing.