John Myers
Rosette Alla Modenese
The perfect rosette alla modenese recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggs
- 140 g Flour
- 60 g Semolina
- 1 pinch Salt
- 30 g Flour
- 30 g Butter
- 300 ml Milk
- 300 g Proven ham
- 300 g Oil
- For the dough per 1 egg, knead 70g flour and 30g semolina, a little vegetable oil, 1 pinch of salt until the dough is firm but soft, then let it rest a little. Turn through a pasta machine or roll out into thin rectangles approx. 25 x 12.5 cm, put in boiling water with a dash of oil, remove and drain.
- Prepare the bechamel sauce from butter, flour and milk, a little nutmeg and salt and let it boil. Brush each pasta sheet with sauce, sprinkle with grated Parmesan cheese and cover with a slice of ham, roll up and cut into pieces approx. 5 cm wide, put some bechamel sauce in a baking dish, place the rolls standing next to each other, thin the remaining sauce with a little cream, over the rosette Pour, sprinkle with Parmesan, bake at about 180 degrees for about 30-40 minutes and serve with a sauce of your choice. I prefer aurora sauce (tomato sauce with cream)
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