I tried to post this last night, but our Internet went down right in the middle of a nasty storm! Who the heck has tornadoes in February?!? Oh, that's right... Kansas! :-)
I rarely dash right to Chowhound to report a dish immediately after dinner, but this one was SO good! Tonight I made Roselline di Pasta alla Romagnola (Pasta Roses with Ham and Fontina) from Marcella's Italian Kitchen. It was fairly easy, once you have all your assembly in place, and extremely impressive, and most importantly, really tasty! First, I don't like straight ham, so I used Prosciutto. Second, my attempt was so sloppy, but it still turned out great... my prosciutto kept tearing, my fontina would not slice thin at all, and my pasta sheets stuck to the towels! Ah, no matter, once it went to my mouth!
Fresh pasta dough made with 1 large egg and 3/4 cup flour, cut into 10" lengths
4 T. butter
1 cup heavy cream
1 T. tomato paste
1/8 t. grated nutmeg
1 1/2 lbs. boiled, unsmoked ham, thinly sliced
1 lb. fontina, cut into very thin slices
2 to 3 T. grated Parmesan
Blanch the pasta sheets, 3 at a time, in boiling, salted water, just for a few seconds. Immediately plunge into cold water, rinse with running water, and wring the water out as gently as possible. (I actually was amazed at how rough I could be with the pasta and not have it tear.) Lay the pasta sheets out on a towel, and cover with another towel. Do this until you have used all your pasta sheets. Add butter and cream into a small pan and cook until cream is reduced slightly (I did add a minced garlic clove too). Add the tomato paste and nutmeg and stir until tomato paste has dissolved (this will be the consistency of buttermilk). Spread enough sauce into a 16x9 baking dish to thinly coat the bottom. Take a pasta sheet, layer with ham, and then fontina, and roll up jelly roll style; cut into 1-inch widths. Slice each roll crosswise 1/2" down, and place cut side up in baking dish. (Be careful not to crowd them too much.) Repeat with remaining pasta, ham, and cheese. Spoon a little bit of sauce on each roll, and press slightly on them to open the "rose" up a little bit. Sprinkle with Parmesan. Bake for 15 min. at 450 degrees F.
The picture doesn't do it justice, but here it is anyway: It wouldn't load, so here's the link: http://i90.photobucket.com/albums/k25...
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