Spinach and Le Gruyère AOP rotolo with pancetta and sourdough pangrattato

  • Main
  • medium
  • 4–6
  • 1 hour 30 minutes

PT1H30M

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Ingredients

Metric

Imperial

Pasta

Filling

Tomato sauce

Pangrattato

To finish

1

Make the pasta dough by placing all the ingredients into a food processor and pulsing until the dough comes together. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Wrap the dough in baking paper and allow it to rest in the fridge for 30 minutes

2

To make the filling, place the spinach and parsley into boiling water for a minute. Drain, then place into a bowl of iced water to chill down quickly

  • 300g of spinach, washed and spun, stalks removed
  • 300g of parsley, leaves picked (stems can be reserved for another use)
3

For the pangrattato, melt the butter in a pan over a medium heat, add in the breadcrumbs and stir them until well coated in the butter. Continue to cook for 5 minutes or until golden brown, then stir through the rest of the ingredients and cook for a further minute before removing from the heat. Set aside

4

Squeeze out as much water as you can from the blanched greens, then finely chop. Mix the spinach together with the rest of the ingredients for the filling, season to taste and set aside

5

To make the sauce, pour the tin of tomatoes into a pan and place the whole half onion in there as well. Crush the tomatoes with a fork and allow them to cook over a medium heat until the sauce has begun to thicken. Discard the onion, stir in the butter and season with plenty of salt and pepper

6

When the dough has chilled, divide it into two and roll one half through the machine on its widest setting. Fold the dough into thirds and give it a quarter turn. Repeat 12 times until the dough is beautiful and elastic. Repeat with the other half of the dough

7

Begin to roll the dough through the machine slowly reducing the settings until the dough is thin enough to just see the palm of your hand through (around setting number 6, although this will differ with different machines)

8

Repeat with the second half of dough and lay them next to each other on a lightly floured surface

9

Have a small jug of water and a pastry brush to hand. Paint the edge of one long side of the dough. Carefully lay the edge of the other length of dough onto it to create a much bigger rectangle and press gently together

10

Spread the filling over the rectangle about 1cm deep, leaving a 2cm border of exposed dough around the edges

11

Fold the two short sides in on themselves to just cover the filling and brush water around the entire rim of dough on show. Tightly roll the pasta lengthways away from yourself into a long sausage and gently press down when you get to the watered edge to seal the 'sausage'

12

Place the sausage onto a clean tea towel, then roll the towel around it to completely cover the pasta. Secure the ends with string and gently tie two or three knots loosely along the length to stop the tea towel from unrolling

13

Bring a large pan of salted water to the boil. Gently drop the pasta in the tea towel into the water and cook for 15 minutes. Meanwhile, preheat a grill to high

14

Fill a baking dish with the tomato sauce and remove the rotolo from the pot. Cut away the string and remove the tea towel. Cut the rotolo into 5cm rounds and place them atop the tomato sauce cut-side up. Grate most of the Gruyère, saving a little to shave over before serving, then place under the grill for 4 minutes or until the cheese is golden

15

To finish, scatter over the pangrattato and add a few shavings of Gruyère. Bring to the table so everyone can help themselves

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