Rotolo ripieno

Ingredients for 6 servings:

• 300 g flour
• 3 eggs
• Salt
• 450 g leaf spinach, frozen, roughly chopped.
• 2 tbsp porcini mushrooms, dried.
• 250 g liver(s) (beef or poultry liver)
• 250 g pork mince
• 2 tbsp olive oil
• Salt and pepper, some sage
• 150 g Parmesan, grated
• 125 ml whipped cream
• 50 g butter
• 30 g Parmesan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Stuffed pasta roll

Knead the flour, eggs, and salt well, shape into a ball, and chill. Defrost the spinach and soak the porcini mushrooms. Finely dice the liver and fry well with the minced pork in hot oil. Season and put it through a meat grinder. (I made it with my Moulinette) Squeeze out the spinach and porcini mushrooms and chop finely. Add to the mince along with the Parmesan and cream. Mix all the filling ingredients and season again to taste. Roll out the pasta dough into a rectangle (approx. 35 x 50 cm) and place on a towel. Spread the filling on top, leaving about 1 cm free around the edges. Roll up tightly from the wide side into a roll. Wrap in a cheesecloth and tie the ends with kitchen string. Place in an oblong pot and cover with lightly salted water and simmer for about 30 minutes at a low heat until cooked through. Let the pasta roll cool and unwrap. Cut into approximately 2 cm thick slices and place on a greased baking sheet or large casserole dish. Melt butter and pour over the slices. Sprinkle with Parmesan cheese and bake in a preheated oven at 220°C for about 15 minutes.