Asparagus and Potato Rotolo

Name: Asparagus and Potato Rotolo
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 medium-sized potatoes, cut thinly on a mandolin into slices about 1mm thick (the thinnest possible); 1 recipe quantity chilli coulis; handful of thyme leaves, chopped; 1 bunch asparagus, trimmed; basil pesto; balsamic reduction; salt and black pepper; 1 courgette, cut lengthwise into long thin slices; 100 ml (3½ fl oz) double cream; 200 g (7 oz) ricotta cheese; 1 roasted red pepper; 2 tbsp basil pesto; handful of grated Parmesan

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

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) double cream
salt and black pepper
6

Europe
Italy
Starter
Gluten-free
Vegetarian
Mediterranean
Spicy

Method

Preheat the oven to 190°C/375°F/gas mark 5 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 overlapping