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Rotolo Di Pasta Alla Arrabiata with Two-Chip Watercress Salad

Serves 4-5
Preparation time: 30 minutes
Cooking time: 50 minutes

When Milanese-style rotolo (mozzarella, ricotta and spinach rolled into fresh pasta) are put in the oven with a nice Neapolitan sauce, the resulting aroma transports us back to Italy… and the watercress salad with crunchy prosciutto and garlic chips is simply delizioso!

Ingredients

30 ml (2 tbsps) olive oil
8 garlic cloves
10 to 12 units Milanese rotolo
375 ml (1 1/2 cups) Villa Ravioli Napolitana sauce
A pinch each salt and pepper
10 prosciutto slices

Salad

1 washed watercress bunch
125 ml (1/2 cup) red onion, cut into thin slices
60 ml (1/4 cup) parmesan shavings
The zest from one lemon
30 ml (2 tbsps) lemon juice
45 ml (3 tbsps) olive oil

PREPARATION

  1. Preheat oven at 180° C (350° F).
  2. Peel garlic cloves and chop them finely. In a frying pan, heat oil and brown garlic slices. Let crisp, drain, and absorb. Reserve.
  3. In a non-stick frying pan, over medium heat, heat a little oil, and sear frozen rotolo 2 minutes each side. Place into a baking dish and, add sauce, and season to taste. Bake for 40 minutes.
  4. Prepare the prosciutto chips and spread the prosciutto slices on a parchment-covered baking plate.

Bake for 12 to 15 minutes, or until the prosciutto is crispy. Return halfway through and reserve on absorbent paper.
Tip: Use a mandolin to mince garlic. The result will be perfect.

Watercress salad

Wash watercress, and mix all salad ingredients, taste and adjust seasoning.

Presentation

Take two rotolo slices and place them on a small service plate.
Place the watercress salad on rotolo.
Add one to two prosciutto chips and a sprinkling of garlic chips.
Finish with a few shavings of parmesan if desired.

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