Rosa Cooking

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Roloto

Paste…. An unusual pasta roll that will impress both you and your guests, and so easy to make. A wonderfully light, almost fluffy light filling of sleeper, roasted pumpkin and ricotta cheese.

Preparation steps

  • Knead the paste from the listed ingredients. Leave the dough to rest in the fridge for half an hour.
  • Season the cleaned pumpkin and put it covered with foil to bake for about 20 minutes in a medium-heated oven, then remove the foil and let it bake until golden yellow.
  • Remove from the oven and cool slightly.
  • In finely heated olive oil, add finely chopped garlic and oregano, stir for a few seconds until it releases the aroma, add the spinach and wait, stirring constantly, until the spinach falls off. Cook for a few minutes until the water boils and add a little butter and nuts. fire.Salt to taste.
  • The sprouts grow quite thin in the size of a kitchen cloth.
  • Arrange the stuffing, pumpkin, spinach and crumble the ricotta cheese. Sprinkle with Parmesan cheese and roll.
  • Cook for about 25 minutes on medium heat.
  • In the meantime, put the butter in a bowl in a lightly heated oven (about 80 *) for some 10-15 minutes to separate the yellow part from the white one. Separate the yellow part of the butter and spill the white part. amount of this.Butter prepared in this way can be used for cooking at very high temperatures without changing color.
  • Separate 3-4 tablespoons of butter and heat well, add sage leaves, fry them for about 30 seconds until the sage becomes finely crispy.
  • Remove from heat and set aside.
  • Take the cooked roll out of the pot, tear off the ends, cut into pieces, sprinkle with a little extra grated parmesan and pour over the sage butter, serve and enjoy.
  • Beautiful.

Serving

I found this recipe in Jamie Oliver's book "Jamie's Italy". It looks great, it tastes even better, and it's wonderful and easy to make. If you have excess dough tear it off, don’t have too thick a layer of dough. It can be used as a warm appetizer or as a main dish.

Tags

appetizers branka buca italian cuisine pasta rolls slozenac vegetables

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