Shallot and chicory rotolo with hazelnuts
- January 2015
- 2 garlic cloves
- Olive oil for frying
- 680g jar tomato passata
- 2 pinches caster sugar
- Bunch fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 6 banana shallots, quartered
- Fresh rosemary sprig, leaves finely chopped
- 6 red or green chicory, thickly sliced
- 100ml dry white wine
- Knob of unsalted butter
- 150g mascarpone
- 8-10 large good quality fresh pasta sheets (see tips)
- 25g parmesan, grated, plus extra to serve
- 25g toasted hazelnuts, roughly chopped
- Heat the oven to 180°C/fan160°C/gas 4. Crush the garlic, then toss in a 23-25cm diameter ovenproof sauté pan or shallow casserole with a little olive oil. Heat gently for 2 minutes, then pour in the passata. Fill the passata jar with 200ml water, swill it around, then add to the pan with the sugar and basil leaves. Bring to the boil, then simmer for 20 minutes or until reduced by half.
- Meanwhile, heat the extra-virgin oil in a large frying pan, then add the shallots and rosemary. Fry gently for 15 minutes. Add the chicory, season with salt and pepper, then fry for a further 5 minutes. Turn up the heat, pour in the wine and add the butter. Bubble for a few minutes until sticky. Stir through the mascarpone and season to taste. Set aside.
- Bring a pan of water to the boil and add the pasta sheets (see tips). Cook for 2 minutes or until al dente, then drain and rinse under cold water. Lay out the pasta on a clean, dry work surface and cut each sheet into 3cm x 10cm strips. Roll up the strips lengthways and tuck the rolls upright into the tomato sauce. Spoon the chicory mixture into the rolls – don’t worry if the mascarpone sinks through to the passata.
- Scatter over the grated parmesan and toasted hazelnuts, then bake for 25-30 minutes until golden and bubbling. Serve immediately.
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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