Ricette: June 2021

In Recipes by Sarah

Rotolo di Verdure | Vegetable Roll


Makes 6 servings

3 1/2 tbsp (50 g) butter
3 1/2 oz (100 g) ricotta cheese
1 2/3 cup (200 g) flour

3/4 lb (500 g) swiss chard (or spinach or mixed greens)
A little less than 1/4 lb (100 g) chicory (optional)
2 cloves of garlic
3 Tbsp extra virgin olive oil
2 eggs
4 Tbsp parmesan cheese, grated
A little less than 1/4 lb (100 g) fresh pecorino cheese, cubed
1/4 cup pine nuts
1/8 cup sesame seeds (we use black)


Pre-heat the oven to 400°F/200°C.

First, make the dough: Create a mound with the flour. Put the softened butter, ricotta, and a pinch of salt into the mound. Begin working with them all together. Knead for 10 minutes, adding flour if needed, until smooth. Roll out the dough into a flat sheet.

Make the filling: Wash the greens thoroughly and then boil them in salted water for 10 minutes. Drain well and chop. Put the greens in a frying pan with the oil and garlic and cook over medium heat until all the water has evaporated (about 5-10 minutes). Throw away the garlic and transfer the greens from the pan to a bowl. Add one lightly-beaten egg, salt, pepper, and nutmeg to the greens and stir well.

Place the greens in a strip in the middle of the roll, making sure not to get too close to the edges. Sprinkle with the pecorino cheese, parmesan cheese, and pine nuts. Close the roll by pulling first one side and then the other. Gently fold up the ends, and pinch the dough to close it completely.

Transfer the completed roll to an oiled pan. Beat the second egg in a bowl by itself. Dip a brush in the egg and coat the entire top of the roll. Sprinkle with sesame seeds. Put it in the oven to cook for 35-40 minutes; the roll should have a golden brown color when ready. Cut in large slices to serve.

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