Spinach and Le Gruyère AOP rotolo with pancetta and sourdough pangrattato

Ingredients

Store Cupboard

  • 250g of 00 flour, plus extra for dusting
  • 2 eggs
  • 3 egg yolks
  • 250g of sourdough breadcrumbs

Salad & Fresh Herbs

  • 300g of parsley, leaves picked (stems can be reserved for another use)
  • 1 bunch of parsley, (approx. 25g), leaves picked and chopped

Fruit & Vegetables

  • 300g of spinach, washed and spun, stalks removed
  • 1 pinch of chilli flakes
  • 400g of plum tomatoes, from a tin
  • 1/2 onion
  • 1 garlic clove, finely chopped
  • 1 pinch of chilli flakes

Cheese

  • 600g of ricotta
  • 150g of Gruyère, freshly grated
  • 200g of Gruyère Reserve

Spices & Dried Herbs

  • 1/2 tsp freshly grated nutmeg

Dairy

  • 1 tbsp of butter
  • 150g of butter

Delicatessen

  • 6 slices of pancetta, cooked crisp and crumbled or roughly chopped