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

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.