Baked rotolo, spinach & mascarpone
Ingredients
1x Rotolo portion (in tomato sauce and topped with scamorza & parmesan
8x semi dried tomato halves
8x crispy basil leaves
2g Malden sea salt
MOP
- Leave a few portions out at room temp for service.
- To order bake at 195c for 8 minutes. Once baked finish with the tomato’s, salt and crispy basil leaves
Spinach & mascarpone mix.
Ingredients
1.3k Spinach (net weight)
2kg Mascarpone
200g Parmesan
500g double cream
MOP
- combine all ingredients together and refrigerate till needed.
Dried tomato.
Ingredients
1kg datterini tomato
MOP
- Cut tomato's in half and dress with olive oil and season
- Bake at 90c for 2 hours or until semi dried but not too firm. If the tomato’s are giving off a lot of liquid remove the liquid from the tray and reserve to soak the tomato’s after
Waiters notes:
Baked pasta rolled with spinach & mascarpone finished with dried tomato & crispy basil
Allergies: Milk, Gluten