Mediterranean Carrot Rotolo
vegetarian
6 ounces raw carrots
peeled and cut into 2" pieces
1 3/4 cups flour
plus enough to cover work surface
1 egg
1 egg beaten with 1 tablespoon water
Mediterranean Filling:
1 cup dried currants
2 lemons; juiced
4 ounces almonds; toasted
1 pound romaine lettuce
or
cut into 1/2" strips
spinach or Swiss chard
1 leek
cleaned and sliced
3 tablespoons butter
1 onion; diced
4 cloves garlic; diced
2 pounds ricotta cheese
1/2 cup Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
Lemon Mint Sauce:
1 bunch chives; cut into 1" strips
3 tablespoons butter
2 lemons; juiced
1 tablespoon mint
1/2 cup plain yogurt
Cook carrots in boiling water for 7 to 8 minutes. If using a food processor: Puree carrot. Add flour and egg, and whirl until dough forms a ball. If using a food mill: Puree carrot into 2-quart mixing bowl; add egg. Add flour and mix to form a firm dough. Knead dough on lightly floured work surface until smooth.
Roll sheets 16 inches long. Place a larger than 16-inch-square cheesecloth on work surface. Place sheets of dough on towel one at a time, first brushing 1 long edge with beaten egg. Place second sheet of dough slightly overlapping first, and press length to seal. Repeat this procedure to create a square of dough that is approximately 16 inches by 16 inches.
To prepare Mediterranean Filling, macerate currants in lemon juice 15 to 20 minutes. Cool for 10 minutes and chop coarsely. Reserve. Heat butter in a large skillet and add leek, onions, and garlic. Cook for 5 minutes and add greens. Remove from heat and cool slightly. Stir in ricotta, Parmesan, macerated currants, almonds, salt, pepper, and nutmeg. Spread prepared Filling on pasta. Roll jelly-roll fashion. Wrap cheesecloth around pasta roll. Tie ends of cheesecloth with string. Bring 6 quarts of water to boil. Place cheesecloth-covered pasta roll in water. Reduce heat to medium and cook for 25 to 30 minutes. Remove from water. Unwrap. To prepare Lemon Mint Sauce, heat butter in an 8-inch skillet; add lemon juice, mint, chives, and yogurt. Whisk to combine and serve next to pasta roll.
Serving Ideas : Cut roll into sixteen 1" thick slices.
NOTES : Roll Yield: 8 servings (serving size: 2 rolls). Filling Yield: 5 cups. Sauce Yield: 1/2 cup. 260 0 0 0 0 3218 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: © 1995 Cole Group, Inc.
Yield: 8 servings
Preparation Time: 0:00
