Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.
- Prep time 40 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
- Credits : January/February 2022
Sauce In saucepan, melt butter over medium heat. Add shallot and garlic; cook, stirring constantly, about 2 minutes. Add flour; cook, whisking constantly, about 2 minutes. Gradually add broth, and white wine (if using); whisk until smooth. Add thyme; cook, stirring occasionally with wooden spoon, until sauce has thickened, 5 to 7 minutes. Season with salt and pepper. Strain sauce, if desired; discard thyme. stir in peas. Spread into 11- x 7-inch baking dish. Set aside.
Rotolo In large saucepan of boiling salted water, cook lasagna noodles until al dente, about 3 minutes. Place noodles side by side on damp cloth. Set aside.
In large bowl, combine duck confit, arugula, ricotta, 1 cup of the Parmesan, and lemon juice. Season with pepper.
Preheat oven 350°F. Place one lasagna noodle on work surface. Spread about 3/4 cup of duck mixture over noodle, then roll up starting from short end. Slice roll into 3 rounds and place in reserved baking dish with sauce. Repeat with remaining lasagna noodles and duck mixture. Sprinkle with remaining Parmesan, and hazelnuts. Bake until rolls are heated through, 15 to 20 minutes. Sprinkle with lemon zest.
Nutritional facts Per serving: about
- Iron 3.7 mg
- Fibre 4 g
- Sodium 1000 mg
- Sugars 6 g
- Protein 42 g
- Calories 875
- Total fat 49 g
- Cholesterol 140 mg
- Saturated fat 20 g
- Total carbohydrate 66 g