Jamie Oliver cuts out the meat for a week to fo­cus on vi­brant, great­value veg­eta­bles

The Irish Mail on Sunday - TV Week - - CONTENTS -

Ro­tolo is def­i­nitely one of the more un­usual pasta dishes that you’ll see. The way I’ve pre­pared mine means it kind of feels like eat­ing a lasagne or a can­nel­loni, but it looks re­ally pretty and you get the gnarly crispy bits of pasta on the top, com­ple­mented by the softer pasta hid­ing un­der­neath the sauce.

Serves 4 to 6

430 calo­ries per serv­ing

To­tal time: 2 hours 20 min­utes

1 but­ter­nut squash, roughly 1.2kg (2lb 12oz)

1 red onion

Olive oil

1tsp dried thyme

500g (1lb 2oz) frozen spinach

1 whole nut­meg, for grat­ing

4 cloves of gar­lic

1 x 700ml jar of pas­sata

6 large fresh pasta sheets (roughly 15cm x 20cm/6in x 8in each)

50g (1¾oz) feta cheese

20g (¾oz) Parme­san cheese

Op­tional: fresh sage

Pre­heat the oven to 180°C/gas 4. Cook the squash whole on a roast­ing tray for around 1 hour 30 min­utes, then re­move from the oven. Mean­while, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pep­per, and cook for 10 min­utes, stir­ring oc­ca­sion­ally. Stir in the frozen spinach, cover with a lid and al­low to slowly cook for an­other 15 min­utes, or un­til the liq­uid has evap­o­rated, then re­move from the heat.

Cut the squash in half, dis­card the seeds and skin, then mash up with a fork. Keep­ing them sep­a­rate, sea­son both the squash and spinach to per­fec­tion with salt, pep­per and a grat­ing of nut­meg.

Peel and finely slice the gar­lic cloves, then put them into a shal­low 28cm (11in) casse­role pan on a medium heat with a splash of oil and fry for a cou­ple of min­utes, or un­til lightly golden. Pour in the tomato pas­sata, then add a splash of wa­ter to the empty jar, swirl it around and pour it into the pan. Bring the mix­ture to the boil, sim­mer for just 3 min­utes, then sea­son to per­fec­tion.

On a clean work sur­face, lay out the pasta sheets fac­ing length­ways away from you. Work­ing quickly so that your pasta doesn’t dry out, brush them with wa­ter, then evenly di­vide and spread the squash over the sheets (see pic­ture 1 be­low). Sprin­kle over the cooked spinach and crum­ble over the feta (2). Roll up the sheets (3) and cut each into four chunks (4), then place side by side in the tomato sauce.

Finely grate over the Parme­san, then pick the sage leaves (if us­ing), toss in a lit­tle oil and scat­ter over the top. Bake for 35 to 40 min­utes at the bot­tom of the oven un­til golden and crisp. De­li­cious served with a fresh green salad.

How to roll your ro­tolo

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