Vegetable Roll
calories: medium
category: vegetables
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Flour 250 gr.
Ricotta cheese 250 gr.
Eggs 3
Frozen spinach 200 gr.
Red peppers 1
Zucchini 1
Onions 1
Grated Parmesan cheese 70 gr.
Dry white wine as required
Butter 60 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
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Wine Tips
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Ricotta cheese 250 gr.
Eggs 3
Frozen spinach 200 gr.
Red peppers 1
Zucchini 1
Onions 1
Grated Parmesan cheese 70 gr.
Dry white wine as required
Butter 60 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Mix the flour with 2 eggs, 2 tablespoons of white wine, one of oil and a pinch of salt. Knead well until you have a smooth dough. Cover it with film and put it into the refrigerator for about 30 minutes.
Boil the spinach in salted water for about 5 minutes then drain and cut into small cubes together with the zucchini, pepper and onion.
Put a little oil into a pan and toss the vegetables for 5 minutes. Add salt and pepper and turn the heat off. When the vegetables are cool, add the Ricotta cheese, the egg and half the Parmesan cheese. Mix well.
Roll out the dough to form a rectangle half a centimetre thick. Place the filling on it and roll it up. Place it into a kitchen towel and tie the ends well. Boil the roll in salted water for about 45 minutes.
Drain the roll and remove it from the kitchen towel. Slice it and put it into an oven dish under the grill to let go au gratin with a few butter flakes and the remaining Parmesan cheese. The Chef's tips This recipe may be combined with a dry white wine such as Verdicchio dei Castelli di Jesi DOC Verdicchio dei castelli di Jesi DOC Curiosity This recipe may be used as a buffet meal, as a snack or a brunch, a side dish or a first course
Boil the spinach in salted water for about 5 minutes then drain and cut into small cubes together with the zucchini, pepper and onion.
Put a little oil into a pan and toss the vegetables for 5 minutes. Add salt and pepper and turn the heat off. When the vegetables are cool, add the Ricotta cheese, the egg and half the Parmesan cheese. Mix well.
Roll out the dough to form a rectangle half a centimetre thick. Place the filling on it and roll it up. Place it into a kitchen towel and tie the ends well. Boil the roll in salted water for about 45 minutes.
Drain the roll and remove it from the kitchen towel. Slice it and put it into an oven dish under the grill to let go au gratin with a few butter flakes and the remaining Parmesan cheese.
