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Asparagus and Potato Rotolo
- Serves
4
- Difficulty
Medium
By Adrian Daniel and Michael Daniel
Published 2004
The original Italian rotolo consists of pasta sheets rolled around a filling, usually ricotta cheese and spinach, which are then boiled and served with a sauce, normally tomato. We played with this idea using a mushroom stuffing, and eventually came up with this variation, and replaced the pasta with a sort of potato roulade.
Ingredients
100 ml 3½ fl oz - salt and black pepper
6
Method
Preheat the oven to and Line a big square baking tray (about 35cm/14-in) with baking paper. In a bowl, season the cream well and brush the paper Lining lightly with it to prevent the potatoes sticking, then layer the potato slices overlapping190°C/375°F/gas mark 5
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