INGREDIENTS

INSTRUCTIONS

use the flour to create a little mountain woth a whole in the middle in
which the eggs will be added gradually, mixing them with the flour using a
fork. When all eggs are well mixed knead the dough until it is smooth
enough. Place the dough on a lightly flour covered table and use a rolling
pin to acheive a large and flat sheet of dough.
In a pot melt the butter and add the garlic, frozen spinach and spices. Let
cook for about 10-15 after all the spinach has unfrosted. Mix the spinach
with the riccotta and some parmesan and spread the mixture on the sheet of
pasta. Roll the pasta as if it wasa strudel and then wrap in a smooth cloth
kitchen towel and tie the ends with string. Cook the rotolone for 20
minutes in boiling salted water. Unwrapp the towel. Before serving, slice
the rotolone and warm the slices in a pan with some olive oil or butter,
let them brown a bit and get crispy. Serve hot with tomato sauce and
parmesan.
REG shared by Y&Y, Sheffield UK
NOTES : * preferebly doppio zero flour but all purpose wiil do
Posted to FOODWINE Digest 02 Dec 96
Recipe by: Mamma
From:    Yishay & Yaara <trophy@YANDY.U-NET.COM>
Date:    Tue, 3 Dec 1996 12:31:48 0000

A Message from our Provider:

“Jesus: add a whole new dimension to your life”