Rotolos du chef
Rotolos du chef
Ingredients
- Lasagne sheet (A22) – 1 pc.
- Formaggio sauce (H7) – 200 g
- Napotlitaine sauce (H3) – 400 g
- Spinach – 450 g
- Ricotta – 250 g
- Finely chopped onion – 1 pc.
- Chopped garlic – 2 cloves
- Minced pork/beef – 400 g
- Grated Parmesan cheese – 150 g
- Thin thyme – 2 leaves
- Olive oil – 1 tbsp.
- Nutmeg (to taste)
- Salt and pepper (to taste)
Bereiding
- Cook the mince meat in a pan with olive oil and add the onion, garlic, thyme, nutmeg halfway through cooking. Season to taste. Once the meat ready, add the spinach and stop cooking.
- Then add the ricotta and the Formaggio sauce and mix gently. If necessary, let evaporate remaining cooking liquid. Adjust seasoning if necessary.
- Disperse the stuffing on the lasagna sheet (thaw the lasagna sheet according with the food safety rules) and roll it up lengthwise. Cut into 5 cm-sections.
- Coat the bottom of a GN with some Napolitana sauce, arrange the rotolos and cover with grated parmesan.
- Bake for 15 to 20 min. at 180°C in a preheated oven.
Galerij
Deze producten heb je nodig
Lasagna sheets
Formaggio
Napolitana
Ontdek nog meer recepten
