Shallot and chicory rotolo with hazelnuts
- January 2015
- Serves 4
- Hands-on time 45 minutes, oven time 25-30 minutes
Make the most of seasonal chicory with this gorgeous baked pasta recipe.
- 35.5g (15.1g saturated)
- 41.7g (11.9g sugars)
Pasta sheets – usually used for lasagne – come in different sizes, so make sure you have enough to slice into about 30 x 3cm x 10cm strips. You can also use dried pasta sheets. Cook according to the pack instructions until al dente, rinse under cold water, then slice.
Assemble the rotolo to the end of step 3 up to 2 days ahead, then cover and chill. Finish as in step 4, baking it until
golden and bubbling.
Freeze the cooled rotolo in its dish at the end of step 3, wrapped, for up to 1 month. Defrost and finish the recipe as in step 4.
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