rotolo di spinaci

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Cooking receipe to make rotolo di spinaci under category General Recipes. You may find some video clips related to this receipe below.

rotolo di spinaci

italian

river cafe cook book

1/2 quantity fresh pasta (qv)

semolina flour for dusting

For the filling:

20g butter

1/2 red onion peeled and finely chopped

1 handful fresh marjoram

800g fresh spinach washed blanched and chopped

sea salt and freshly ground black pepper

65g dried porcini mushrooms reconstituted (qv)

1 1/2 tablespoons olive oil

2 garlic cloves peeled and chopped

225g field mushrooms coarsely sliced

about 350g fresh ricotta cheese

65g parmesan freshly grated

freshly grated nutmeg

To serve:

extra grated parmesan

Sage butter (qv)

To make the filling heat the butter in a pan and fry the onion until soft then add the marjoram and spinach.

Stir to combine the flavours season then cool.

Drain the porcini reserving the soaking liquid.

Wash to remove grit.

Heat the oil in a pan and fry the garlic gently for a few minutes.

Add the field mushrooms stirring all the time and cook fast for 5 minutes.

Add the porcini and continue to fry gently for 20 minutes adding a little of the porcini liquid from time to time to make the mushrooms moist not wet.

Season and leave to cool.

When cold chop roughly.

Put the ricotta in a large bowl mix lightly with a fork to break it up then add the spinach mixture Parmesan and a generous amount of nutmeg.

Add salt and pepper if necessary.

Set aside.

Roll the pasta out by hand on a work surface dusted with semolina flour to a large sheet as thin as possible; it does not matter if there are a few holes or tears.

Cut the edges to straighten.

You should have a piece of about 30cm square.

If you have a pasta machine roll out two strips and join to make a square by brushing the edges with water to seal.

Spoon the mushroom mixture along the edge of the pasta nearest to you in a line about 3cm wide.

Cover the rest of the pasta with the spinach and ricotta mixture to a thickness of about 5 mm 10mm.

Now starting with the mushroom edge gently roll up the pasta into a large sausage working away from you.

Place the pasta roll on a large clean tea towel and wrap in the cloth as tightly as you can.

Secure with string to hold the roll in shape.

Fill a fish kettle with water and bring to the boil.

Add salt and the pasta roll cover and simmer for 1820 minutes according to the thickness of the roll.

We usually make rolls of 67 cm in diameter.

Unwrap the pasta roll place on a board and cut into 1cm slices.

Serve four to six slices per person with extra grated Parmesan and some sage butter.

Our version of this classic is unusually light: ricotta and spinach thinly wrapped and poached.

Serves 4

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