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Meat Rotolo Recipe

Meat Rotolo Recipe

Meat Rotolo Recipe. Weigh the flour into the bowl of a stand mixer, crack in both eggs, add a pinch of salt, glug of oil and combine with the dough hook. Remove from oven and scatter the mozzarella over.

Meatless Monday Pumpkin Rotolo A Crust Eaten
Meatless Monday Pumpkin Rotolo A Crust Eaten from acrusteaten.com

1.5kg of topside beef instructions steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry. 1/4 cup chopped mixed fresh herbs (see notes) 2 tablespoons tomato paste.

Bake At 190°C (170°C Fan)/375°F (325°F Fan)/Gas Mark 5 (Gas Mark 3 Fan) For 40 Minutes Until Golden.

For day to day cooking, i shelved this as a “too hard” recipe. Scrape down and add 25g butter, saute for 2 mins/ 100degrees/speed 1. Place the eggs and yolk into the well and use a fork to stir, slowly incorporating the flour bit by bit.

Wrap The Dough In Cling Film And Allow To Rest In The Fridge For An Hour.

Roll them tightly then using a toothpick, secure the end so the rolls don't come apart. Cook slowly for 25 mins, stirring now and then, until very thick. Place the rolls into the tomato sauce with the filling facing up.

If Using A Saucepan, Hold The Rotolo Down With A Plate.

Remove from oven and scatter the mozzarella over. Step 4 meanwhile, combine garlic, oil, and pistachios in a small. Add crushed tomatoes, salt, sugar, dried basil and black pepper to the remaining onion/garlic in the skillet.

Drizzle The Reserved Sauce Over The Rotolo And In Particular Between As Many Of The Rolls As You Can.

1.5kg of topside beef instructions steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible. Fill a baking dish with the tomato sauce and remove the rotolo from the pot. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry.

Lay The Rolls Flat, Then In The Centre Of Each, Place The Peppers And Onion, And Divide The Cheese Between The 8 Rolls.

Heat the oven to 180°c/160°c fan/gas 4. 3/4 cup red wine (optional, see notes) 50g butter. Begin by making the simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened.

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