How to make the Stuffed Pasta Roll:
Saute 4 tbs. butter with the veal, chicken livers, mushrooms and
sausages in a saucepan. Add a few tbs. of broth if the mixture is too
dry. Cook for about 30 mins. Remove from heat and set aside.
Wash and
clean the spinach, squeeze out excess water, chop and saute with 2 tbs.
butter for 5 mins. and set aside.
Combine meat and spinach mixtures together with 4 eggs, and salt and
pepper. Grind finely using a food mill to make the stuffing smooth.
Take
one sheet of dough and spread the stuffing, leaving an unfilled 1/2-in.
border. Take the other sheet, place it on top and roll. Wrap with
cheesecloth and cook floating in boiling, salted water. For this, use an
oval pot or a pot that resembles a fish poacher, so that the ends of the
cheesecloth can be tied to the handles of the pot. This way, the pasta
roll will be floating and not sitting in the boiling water. Cooking time
can be as long as 2 hours.
When
cooked, take the roll out of the water, discard the cheesecloth, cut
into 1/2-in. thick slices. Arrange them in a buttered baking dish, pour
tomato sauce over, sprinkle with 2 tbs. Parmigiano, dot with butter and
bake for 12 mins. at 375°F.
Recipe courtesy of The Italian Trade Commission.
Serves 6
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