Rotolo di Carne al Forno

Name: Rotolo di Carne al Forno (Baked Meat-Filled Pasta Roll)
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ teaspoon freshly ground black pepper; 4 tablespoons chopped fresh flat-leaf parsley; 1 pound ground beef or veal; 1½ teaspoons salt; 3 cloves garlic, minced; 2 onions, chopped; 3 tablespoons olive oil; 1½ pounds dough for Fresh Egg Pasta; 1 egg, lightly beaten, plus beaten egg for coating; 2 cups Tomato Sauce, optional; Fine dried bread crumbs to bind; 1 cup Madeira, Marsala, or sherry wine; Grated zest of 1 lemon (optional); ½ teaspoon ground cinnamon; ¼ teaspoon freshly grated nutmeg

Baked Meat-Filled Pasta Roll

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Some rotoli, such as this one, call for baking the roll rather than poaching it. This was inspired by a description in La cucina padovana by Giuseppe Maffioli, but Mira Sacerdoti, in her book Italian Jewish Cooking, offers a similar recipe called “Meat Loaf in a Dressing Gown.” It includes the classic additions of pine nuts and raisins.

Ingredients

Europe
Italy
Main course
Sauce
Lunch
Mediterranean
Pasta

Ingredients

Method