Rotolo di Carne al Forno

Baked Meat-Filled Pasta Roll

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.