Recipe

Shindy

I was at the Ga eggtoberfest, and while in line we were told about recipe for a Italian Frittata they used lasagna noodles, layered chesse , sauce, and wrapped with prosciutto,well that's kinda what I remember does it sound like any recipes you know of? It is rolled up and looks like a pinwheel, suppose to be really good.

Richard Fl

Can't help tonight, however very shortly "Wise One" will be releasing his annual Octoberfest cookbook and it might be there.

Frittatas usually have a veggie in it like, potatoes, zuccini etc.

However in the mean time here is a pinwheel rollup that is mighty fine and BGE adaptable. More on the news with Wise One.

Paste, Lasagna, Roll-Ups


INGREDIENTS:
Sauce:
2 Tbs unsalted butter
4 tsp all-purpose flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground nutmeg
Lasagna:
1 15 Ozs Whole milk ricotta cheese
1 10 Ozs Pkg Frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 oz thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1 to 2 Tbs olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)




PROCEDURE:
To make the sauce:
1 Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
2 Preheat the oven to 450 degrees F.
3 Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
4 Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
5 Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.


Servings: 6
Preparation time: 25 minutes
Cooking time: 50 minutes

Recipe Type
Pasta

Recipe Source
Author: Giada De Laurentiis

Source: Food Network, Giada De Laurentiis, 2007/09/24

Episode#: EI1F15

Copyright © 2006 Television Food Network, G.P., All Rights Reserved



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