Rotolo of ricotta and spinach

Name: Rotolo of ricotta and spinach
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 8 sheets fresh lasagne verde, about 170 g (6 oz) in total; 500 g (1 lb 2 oz) frozen chopped spinach, thawed; ½ tbsp extra virgin olive oil; 2 garlic cloves, chopped; 85 g (3 oz) pancetta, chopped; 225 g (8 oz) ricotta cheese; 2 tbsp chopped mixed fresh herbs, such as parsley, thyme and oregano; ¼ tsp freshly grated nutmeg; 3 tbsp fresh breadcrumbs; 3 tbsp freshly grated Parmesan cheese; salt and pepper; fresh oregano leaves to garnish; 1 large red pepper, halved and seeded; ½ tsp extra virgin olive oil; 2 garlic cloves, chopped; 1 tbsp plain flour; 240 ml (8 fl oz) chicken or vegetable stock; 2 tomatoes, skinned, seeded and chopped; 1 tbsp tomato purée; ½ tsp sugar

Instructions

Prep:50minCook:25min

This is an attractive recipe to serve as a main dish, and it is equally good served as a first course, when it will provide 8 portions. Serve a fresh, crisp green salad as an accompaniment, taking advantage of the wide range of leaves and green vegetables that can be eaten raw.

Updated at: Fri, 22 Nov 2024 09:07:49 GMT