Rotolo Di Spinaci E Ricotta


For the dough:
5 oz. butter
1 cup all purpose flour

For the filling:
2 eggs
1 egg yolk
9 oz. spinach
9 oz. ricotta cheese
1/2 cup Mascarpone cheese
2 tbsp. grated Parmigiano Reggiano cheese
1 tbsp. butter
salt, pepper, nutmeg

How to make the ROTOLO DI SPINACI E RICOTTA – Ricotta and Spinach Roll:

The dough:
Sift the flour and mix it with the butter and a pinch of salt. Add a drop of warm water, if needed, to create a soft and elastic dough. Roll the dough onto a floured cookie sheet, about 1/4-inch thick. Let it rest for two hours covered by a damp cotton cloth.

The filling:
Boil, drain and chop the spinach, then cook it for several minutes in a pan with the butter. Set aside to cool. In a large bowl combine the ricotta, the Mascarpone cheese, the spinach, the Parmigiano Reggiano cheese, the 2 eggs, salt to taste, nutmeg and some fresh pepper.

Spread the filling over the pastry, leaving about 1/2 an inch from the edges. Roll up the dough, pressing in a bit at the edges. Brush the top with the beaten egg yolk. Place in a preheated oven at 375°F for twenty minutes. Serve at room temperature.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at