How to make the Ricotta and Spinach Roll:
The dough:
Sift the flour and mix it with the butter and a pinch of salt. Add a
drop of warm water, if needed, to create a soft and elastic dough. Roll
the dough onto a floured cookie sheet, about 1/4-inch thick. Let it rest
for two hours covered by a damp cotton cloth.
The
filling:
Boil, drain and chop the spinach, then cook it for several minutes in a
pan with the butter. Set aside to cool. In a large bowl combine the
ricotta, the Mascarpone cheese, the spinach, the Parmigiano Reggiano
cheese, the 2 eggs, salt to taste, nutmeg and some fresh pepper.
Spread the filling over the pastry, leaving about 1/2 an inch from the
edges. Roll up the dough, pressing in a bit at the edges. Brush the top
with the beaten egg yolk. Place in a preheated oven at 375°F for twenty
minutes. Serve at room temperature.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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