Rotolo di spinaci (spinach roll)
- A challenge
- November 2018
- Serves 4-6
- Hands-on time 1 hour, simmering time 1 hour 15 min, oven time 15 min, plus cooling
This recipe for Anna Del Conte’s vegetarian roll filled with spinach, ricotta and leek is perfect for when you have a little extra time and want to impress friends and family.
She says: ”Usually this is made with homemade pasta dough but this is my mother’s recipe made with potato gnocchi dough. It requires love and time, but both are amply rewarded”.
This recipe is from Anna’s book Vegetables all’Italiana.
- Vegetarian recipes
- 30.1g (16.7g saturated)
- 34.4g (2.1g sugars)
We advise using an additional wrapping of foil to help the roll keep its shape in step 6.
If you don’t have a pan big enough for the whole roll, halve the mixture in step 5 to make 2 shorter rolls.
Once simmered as a roll (step 6), keep wrapped and chill for up to a day before slicing and baking.
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