I often made this Emilian roll in my small trattoria, especially when I had large tables because, being a dish to reheat in the oven, I prepared it in the morning to heat it up at lunchtime for my guests.
The Emilian spinach roll is a somewhat elaborate first course, but nothing particularly difficult; it just requires a little more time because, besides making the sheet that encloses the filling of spinach, cheese, and ham, it has double cooking.
First, after being well tied and protected, the pasta and spinach roll must be boiled in water and then, after being cooked, it is cut, seasoned with classic ragù, sausage ragù or simple tomato sauce and baked for a few minutes.
SWALLOW NESTS ROMAGNOLA STYLE FROM AUNT DIVA
Fortunately, it allowed me to work better in the kitchen without making my dear customers wait too long, and I often alternated it with the classic lasagna (recipe HERE), cannelloni, or crepes (recipes HERE).
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients EMILIAN ROLL RECIPE
- 2 1/2 cups Flour (+ for kneading)
- 4 Eggs
- 14 oz spinach
- 9 oz cow ricotta
- 3 1/2 oz Parmigiano Reggiano (grated)
- 5 1/2 tbsp Butter
- 3 1/2 oz natural cooked ham
- to taste pinches of nutmeg (grated)
- to taste sage
- to taste salt and pepper
Preparation EMILIAN ROLL RECIPE
First, make a well with the flour on the pastry board and start kneading with 3 eggs, gradually mixing them first with a fork and then with your hands.
Create a dough ball and let it rest for 15 minutes wrapped in plastic wrap.
Meanwhile, after washing them thoroughly under running water, wilt the spinach in very little water and let them cook for about 10 minutes.
Drain them, place them in a small pan, and add 2-3 tbsp of butter.Let them flavor and then chop them finely or pass them briefly in the blender.
Then put them in a bowl with the ricotta, half of the cheese, the remaining egg, nutmeg, and adjust the salt and pepper.
Now roll out the dough on a lightly floured surface, making it into a rectangle thin enough, and spread the mixture over it, leaving the edges free, and lastly place the slices of cooked ham on top.
Now roll up the rectangle and wrap it in a clean kitchen towel.
Immerse it in a saucepan with boiling salted water, cooking for about 45 minutes.Then let the roll cool completely.
Cut it into slices of about one and a half centimeters and place them in a slightly buttered baking dish.
Now decide what seasoning to use… I used butter and sage and sprinkled it with the remaining parmigiano: just bake it for a few minutes and… enjoy your meal!!!
P.S. It’s also very good with ragù or simple tomato sauce ^_^
Annalisa
Tips and Notes
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