Little spinach rolls

Little spinach rolls

Rotolini di spinaci al sugo

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Pancakes

Ingredients

Quantity Ingredient
150g italian ‘00’ flour
250ml milk
2 eggs
salt
pepper
40g butter, melted, plus extra for greasing

Filling

Quantity Ingredient
800g spinach, washed
85g pecorino cheese, grated
200g ricotta cheese
100g cooked ham, cut into very small cubes
A pinch nutmeg, freshly grated

To serve

Quantity Ingredient
50g butter
1 recipe Basic tomato sauce
50g parmesan, grated

Method

  1. Preheat the oven to 190°C.
  2. For the pancakes, make a batter. Put the flour in a bowl and make a well in the centre. Mix the milk and eggs together, and add salt and pepper to taste. Pour into the well and gradually mix in the flour until you have a smooth batter. Brush a 15cm pancake pan with some of the melted butter, and pour 1 tbsp of the mixture into it. Make a pancake, cooking it on both sides. Keep warm. Repeat, brushing the pan again with the butter, until you finish all the mixture. You should have about twelve pancakes.
  3. For the filling, boil the spinach in lightly salted water for 3–4 minutes, then drain, squeeze dry and roughly chop. Mix with the pecorino and ricotta, ham, nutmeg and season to taste. Spread the filling mixture equally on each of the pancakes and roll up to obtain a cylindrical shape.
  4. Lightly butter a baking dish, and line the rolls up next to each other in it. Cover with tomato sauce, sprinkle with Parmesan, and dot the rest of the butter on top. Bake in the preheated oven for 15 minutes.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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