A rotolo di pasta is a sheet of pasta dough, spread with a filling like spinach and then rolled up like a jellyroll. It is boiled, baked, and then served as an appetizer. In this antipasto version, the rotolo resembles an airy omelet. Cut into slices, it is an elegant start to any meal.
Parchment paper, available in housewares stores, makes it easy to roll up the dough.
8 tablespoons (1 stick) butter
2 tablespoons King Arthur™ Unbleached, All-Purpose Flour
1 1/3 cups milk
4 large eggs, separated and at room temperature
1 tablespoon minced fresh parsley
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 pound prosciutto, thinly sliced
Grease a 17- x 11-inch jellyroll pan with 1 tablespoon of the butter. Use 2 tablespoons of the butter to grease 2 sheets of parchment paper, cut to fit the pan. Place one sheet in the pan. Set the other aside.
In a small bowl, beat together the remaining butter with the flour to form a uniform paste.
In a saucepan, scald the milk, add the butter mixture, and whisk it into the milk; whisk continually over medium heat for about 5 minutes, or until the mixture is thick and smooth. Remove the saucepan from the heat and add the egg yolks, one at a time, whisking each completely before adding another. Whisk in the parsley, nutmeg, and salt. Place the saucepan in a bowl of ice cubes and stir the mixture until it is cold. Transfer the mixture to a large bowl and set aside.
Preheat the oven to 350ºF.
In a bowl, beat the egg whites until stiff, then gently fold them into the egg mixture with a spatula. Carefully spread the batter evenly in the jellyroll pan. Bake for about 25 minutes, or until a cake tester inserted in the center comes out clean.
Remove the pan from the oven and carefully turn it upside down onto the remaining sheet of buttered parchment paper, placed over a clean towel. Carefully remove the top piece of parchment paper and discard. Arrange the prosciutto slices evenly over the top of the dough. Starting at the shortest end, roll the dough up like a jellyroll, using the parchment paper as a guide for rolling. Let the rotolo rest for about 15 minutes, wrapped in the parchment paper.
Unwrap the rotolo and cut into 1/2-inch slices. Arrange the slices on an attractive serving dish. Serve immediately.
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