INGREDIENTS
- For the mass:
- – 5 eggs.
- – 500 g of 0000 flour.
- – Semolin to stretch.
- – Extra for the black mass:
squid ink or activated carbon 1 tsp
- For the filling:
- – Mortadella 200 g
- – Ricotta 500 g
- – Walnuts 100 g
- – Thyme c/n
- – Nutmeg c/n
- For the sauce:
- – Milk cream 4 tbsp
- – Lemon zest c/n
- – Lemon juice 2 tbsp
- – Sal
- – Pepper
- – Nutmeg
- – Cheese to gratin c/n
- – Chopped parsley c/n
Dare to arrange this scrumptious dish, of meat rolled with selfmade dough and cream sauce.
PROCEDURE:
1. Make a white dough and a black dough (or any coloration), let it relaxation.
2. Stretch the fundamental dough and place small balls of dough on it to create the impact of dots.
3. End stretching and slicing 5 cm huge by 20 cm lengthy.
4. Place the filling (combine all of the substances and homogenize) in a sleeve,
and fill the rectangle with dough.
5. Moisten the sides to have the ability to stick nicely and shut with out leaving air bubbles, it’ll
to stay like a cylinder simile.
6. We roll it to present it the form of a rotolo and glue the ends in order that it doesn’t open.
7. Boil for five/7 min, take away from cooking, place on a baking sheet.
8. We’ve sauce on high, a lot of grated cheese and gratinate!
9. For the sauce: Place the cream, lemon zest, nutmeg, salt and pepper in a saucepan. Lastly the lemon juice
10. When it’s sizzling, we place our beforehand cooked rotolos on high, add grated cheese and ship it to gratin within the oven.
