3 tips for an impeccable homemade rotolo

Welcome and welcome to Paulina Kitchen! In this delivery we are going to tell you about a recipe that perhaps is not the most popular Italian paste among us, but a very good option and with a spectacular presentation.

We are talking about rolla kind of roll, Little Canelonesbut with certain differences that we are going to explore.

This Italian delicacy is not only great, but it is also a goal when planning a meal, a mealprep Of those who save us in the week.

Today we are going to chat about how to prepare a spinach rotolo and ricota Very tasty, with those infallible tips that avoid dramas “I disarmed everything when cutting” or “Why was Aguado?”

We get fully into the world of rollits secrets, its history, and of course the Rotolo recipe Complete so they can prepare it at home, with all the steps to have a beautiful dish.

About Rotolo Recipe

He roll It is one of those dishes that generate love at first sight. Visually it is a kind of Gypsy arm salty, which can have various landfills, such as Vegetables, cheeses, chicken, dry tomatoes or whatever they can think of.

The filling is wrapped in a soft layer that can be masa for PANQUEQUES o crepes, Homemade Pasta Mass or even lasagna massand then baked with White sauce I ketchup.

How is the Rotolo from the Canelones? Basically in the technique: while the cannellones assemble one by one, the roll It is a roll (or several, depends on the mass that is used) that is then cut into slices, which makes it much more practical. In addition, the spiral cut gives a very nice touch to the plate.

The favorite without a doubt is the Ricota rotolo (key component) with spinachalthough there are versions with pumpkin, pollo, carne And more.

A little history: origin of the rotolo

This pasta comes direct from the homemade kitchens of northern Italy. In those mountainous regions where the oven was always turned on, this dish arose as a way to take advantage of vegetables and cheese.

The Word rotolo means just “roll” in Italian. It became popular as an alternative to the Canelones because it was faster to assemble for large families and allowed playing with different landfills according to the station.

With immigration, the roll He crossed the Atlantic and got into the kitchens of other countries, such as Argentina, where it is a Sunday classic in many homes.

The keys to the perfect label

• If dough is used for pancakesit is key that it is finite, elastic and resistant. If the dough is too fragile, everything is broken when winding.
• He spinach and ricota filling It must be firm, with fair humidity. The secret is in drain spinach wellwhich can be fresh or frozen and not go from egg.
• Roll up with love: It has to stay Compact but with a little air so that the filling adapts well. You can build on a cloth or film so that it is easier to wind.
• Sharp knife Thus the spiral is neat and does not break.
• The sauces: it is best to combine White sauce o bechamel y ketchup. A good queso Parmesan o regret Grated on top and gratin, and it is to applaud standing up.
• Freezing food: It is ideal for freezer, either raw or cooked. An ally of mealprep and of tupper intell.

Responses to the most common doubts

1. How is the Rotolo from the Canelones? He roll traditional It differs from the Canelón because it is armed as a single large and cut roll, while the cannellon is individual.
2. How to make the mass of pancakes for the rotolo and not break? For one pancake mass That it does not break, the trick is to let it rest before making the pancakes and that the pan is very hot.
3. What is the secret of a good spinach and ricota filling for rotolo? The filling of spinach and ricota It must be well drained, without excess egg and with compact ricota, not creamy. If necessary, you can add some flour or breadcrumbs to prevent water from removing.
4. How to wind and cut the roto without disarming? To cut it without disarmingit is best to use a very sharp knife and make firm cuts, without dragging.
5. What are the best sauces for Rotolo? A good combination of White sauce (Bechamel) y ketchupalthough the fillet sauce alone is also good.
6. Can the roto be freezing? The rotolo can be freely, either raw or cooked. If it is done with dough of pancakes, everything is already cooked, so In that case it can be wrapped in film and freeze. To defrost down to the refrigerator the day before.
7. ¿Can roto with lasagna dough instead of pancakes? Yes, but being a very fine dough you have to be careful not to break.
8. Are there other fillings can be used for the rotolo? You can make different combinations such as roasted pumpkin and ricota, crumbled chicken and cheese, minced meat, ham and cheese, and more.

6 final tips for a successful rotolo

1. Not overloadbecause later it costs to roll.
2. Los PANQUEQUES They have to be finite but resistant.
3. Cool the filling before fillingto prevent it from breaking it.
4. Always put one generous sauce layer at the fountain: he roll Thanks the moisture.
5. Nails chopped nuts They always look good for the filling to give a crunchy touch.
6. He Parmesan or Reggianito cheese is at the last moment: Thus gratin even and does not burn.

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Spinach and ricota rotolo recipe

Yield: 2-3 portions

Preparation time: 45 minutes

Ingredients

• 6 PANQUEQUES large (made with 2 eggs, 200 ml of milk, 100 g of flour, salt to taste) see recipe
• 500g fresh spinach (or 300 g of frozen spinach, well drained)
• 300g of ricotta
• 100g of Parmesan cheese or grated reggianito
• 1 egg
• 1 pinch of nutmeg
• Salt to taste
• Pepper to taste
• 1 CDA. of flour or breadcrumbs (optional)
• 500 ml of white sauce see recipe
• 500 ml of tomato sauce type fillet see recipe
• Olive oil

How to make Rotolo step by step

1. If the pancakes are not ready, prepare the mixture beating eggs, milk, flour and salt. Let stand 15 minutes. Cook in non -stick pan Fine and resistant pancakes to roll up. Reserve.
2. Sauté the spinach with a splash of oil. Let cool, drain very well and chop.
3. Mix the chopped spinach with the ricota well drained, the egg, half of the grated cheese, the nutmeg, the salt and the pepper. If the filling is very moisture, add a tablespoon of flour or breadcrumbs.
4. On a plastic film or a clean reviewer, dispose of the pancakes next to each other, slightly superimposed.
5. Cover with the filling and form a large roll, helping with the film, or winding each pancake individually.
6. Cut the roll into portions of approximately 4 cm wide.
7. In an oven fountain, place a layer of tomato sauce at the base. Dispose of cut scrolls. Cover with the white sauce and above with more tomato sauce. Sprinkle with the rest of the grated cheese.
8. Gratin in preheated oven at 200 ° C for 15-20 minutes, until it is very golden.