ROTOLO – MAGNIFICO CON SALSA DI AMORE

14 Feb

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ROTOLO MAGNIFICO CON SALSA DI AMORE – which translates to  ROLL WITH SUPER LOVE  SAUCE

This is my wife’s  favorite dish , so I make it for her on special occasions – like Valentine Day.h1

If you decide to make this ,  you need to pay special attention because this is the one and only recipe for it in the whole world.

Yes  , that’s a fact !

 

1 Tsp salt

2 cups all purpose flour

2 eggs

1 Tbsp Extra virgin  olive oil

2 Tbsp

Cheesecloth   – What the heck is cheesecloth ???  A  thin, loosely woven cloth of cotton, used originally for making and wrapping cheese.

cheesecloth This is what it looks like at Bed Bath and Beyond ,  I didn’t even think to get it there.

usually I’ll get it at the grocery store and it’ll look like thisc3

It might be by the baking stuff ,  or the car wax stuff ,  or this time I found it by the paint stuff. It’s always a treasure hunt

 

 

SPINCH-SAUSAGE FILLING

1 pkg (10) chopped frozen spinach defrosted

1 lb. Italian ( mild ) sausage – browned and drained  ( get good sausage from your local Italian deli, if not then get  Johnsonville )

 

2 cups ricotta cheese   riccottaUSE ONLY WHOLE MILK !

2 eggs – beaten

1 cup fresh grated Parmesan cheese . ( buy a wedge and grate it yourself  , really makes the difference ! )  mmm

DO NOT USE SAWDUST THAT COMES IN THE GREEN CAN )

1 Tbsp  flat Italian Parsley

1 /8 tsp. fresh ground nutmeg    

A WORD ABOUT NUTMEG ………..

Along with cinnamon, allspice and cloves, nutmeg is one of the wonderful, warm spices that make fall recipes so fragrant and delicious. You’ll find it in everything from desserts, like apple and pumpkin pie, to savory dishes, like spiced lamb stew, even coffee to cocktails. And let’s not forget pasta!

You can buy nutmeg in two forms — convenient pre-ground nutmeg and whole nutmeg. But which one is actually the better buy? And most importantly, which one has the best flavor?

Ground Nutmeg  

In this variety, the nutmeg seed is pre-ground and sold as a fine powder. It’s convenient, easy to use and relatively inexpensive. While this spice quite fragrant when you first open the jar, ground nutmeg loses its potency and flavor pretty quickly.

 

 

Whole Nutmeg                          nutmeg

Whole nutmeg is small, about the size of a plum pit, and is usually sold with 6 to 8 seeds per jar. Grate the seeds for just the amount you need, using a microplane or spice grinder. Unlike ground nutmeg, this variety, lasts indefinitely as long as its stored properly.

What really distinguishes whole nutmeg from its ground counterpart is the potent flavor. Whole nutmeg is stronger tasting and has considerably more flavor.

Yes you can buy whole nutmegs Whole nutmeg is small, about the size of a plum pit, and is usually sold with 6 to 8 seeds per jar. Grate the seeds for just the amount you need, using a microplane or spice grinder. Unlike ground nutmeg, this variety, lasts indefinitely as long as its stored properly.

What really distinguishes whole nutmeg from its ground counterpart is the potent flavor. Whole nutmeg is stronger tasting and has considerably more flavor.

 

Which One Is Better?

For the best tasting, nutmeg-spiced dishes, skip the pre-ground stuff and stick with using fresh, whole nutmeg! It has a reliable, super fragrant flavor and can be grated as needed.

Store whole nutmeg in an airtight container, in a cool, dry area away from direct sunlight and it will last much longer than the pre-ground variety.

Salt and pepper

Squeeze as much moisture from the spinach as possible then cook briefly in a non-stick skillet over medium heat to evaporate as much moisture as possible

Cool. Crumble sausage in to fine pieces.

In a large bowl combine spinach, sausage ricotta , eggs, Parmesan cheese , parsley , nutmeg , salt and pepper. Stir well   spf

 

 

 

 

 

 

 

Combine salt and 1 3/4 cup flour

Pour onto a clean countertop and make a well in the center.

Break eggs into well, add oil and 1 tbsp. water.

Knead ingredients together, working until a smooth , firm dough is formed

Add additional flour if to sticky , more water if too crumbly.

Lightly flour dough and cover with plastic wrap. Allow to rest for 30 min.

Roll out to a rectangle 12 x 18 inches and about 1/8 ‘ thick

Spread filling evenly to within about 3″ of the 12″ ends.

Moisten the 3 ” end with alittle water.

Starting opposite end , carefully roll up pasta and filling very snugly,  ( like a jelly roll )

jj3

pausing occasionally to smooth and firm the roll so air pockets do not form,

Smooth the moistened end firmly to seal. Pinch , tuck ends to seal ,

Wrap the rotolo in several thicknesses of cheesecloth and tie the ends with kitchen string.      roll       finished roll tied

Bring enough water to boil in a large enough pot or roasting pan.

boiling+roll pan

( if you do not have a big pot ,  cut the rotolo in two pieces and wrap the two pieces  separately so they fit in the big pot you do have)

Lower the rotolo into the water and simmer for 45 min., turning occasionally to ensure even cooking.

While rotolo cooks prepare champagne sauce.

1/2 cup dry champagne  frx This is what I get  ,

Freixenet Cordon Negro Brut Cava (Spain)

It make a nice sauce and goes well with the whole meal .

1 stick ( 8 tbsp. ) butter

6 cloves garlic – smashed and minced

2 cup whipping cream

1/2 cup champagne

 

Melt butter in a medium sized heavy sauce pan.

Add crushed garlic and sauté until garlic turns a very pale golden  brown.

Add cream and bring it to a boil over a medium heat.

THIS IS IMPORTANT !!!  THATS WHY IT’S IN RED !!!

KEEP STIRRING ALL THE TIME  ..SO IT DOES NOT BURN

DO NOT TURN YOUR BACK ON THIS.  IT WILL RISE UP AN COVER YOUR ENTIRE STOVE LIKE LAVA OUT OF A VOLCANOE 

v1

Continue to boil and turn heat down so butter/cream level goes back down, stirring stirring , stirring

repeat until thick enough to coat back of a spoon.

Add champagne simmer 3 minutes Pour into gravey boat and plave on table with gravey spoon.

Remove Rotolo  gently from water , unwrap and allow rotolo to stand 10 min. to settle before slicing.

1 pound fresh Asparagus spears  -drop into pot that had the rotolo in it for 2 minutes. remove  , drain , place on serving plate with a little butter on topasp

Place on a large platter and slice into 1″ [pieces. Pour champagne sauce over sliced rotolo and arrange asparagus slices around it.

sroll

 

EAT AND ENJOY !

 

 

 

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