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ROSELLINE WITH BLACK SKIN ASIAGO

  • To make the fresh pasta

  • Flour 500 gr.

  • 5 eggs

  • For the béchamel always made by you

  • Milk 1 l

  • Flour 70 gr.

  • Salt 1 pinch

  • Nutmeg to taste

  • The filling

  • 400 gr cooked ham

  • 100g fresh ricotta

  • Asiago black peel cubes 350 gr.

  • Parmesan cheese q.b.

  • Breadcrumbs to taste

 

If you do not use ready-made fresh pasta, start by preparing it yourself to make the roselline of fresh pasta that enclose a very soft filling of cooked ham and black-peeled asiago cheese, topped with a velvety béchamel sauce.

First make a well in the flour on the work surface,

then in the center add the eggs at room temperature.

Mix with a fork then start working the dough with your hands until the mixture is smooth then wrap the dough in plastic wrap and let it rest in the fridge for half an hour.

In the meantime, prepare the béchamel sauce by heating the milk in a saucepan, grating the nutmeg in it, then add the flour and slowly stirring it in with a whisk to prevent lumps from forming.

Cook for 4/5 minutes, stirring continuously, until thickened, taking care not to burn it.

Form the rosettes using the pasta machine, roll out the pastry sheet quite thin (2 mm). I prefer to boil the pastry sheets in water for a few minutes then place them on a dish towel and let them cool.

Lay the ricotta on top of the dough, then the slices of cooked ham and finally the cubes of asiago.


Roll up the fresh pasta on itself and with a knife cut out 3 cm high rolls.

In the baking pan, sprinkle the bottom of the pan with the béchamel sauce and arrange the pasta rosettes side by side.

Cover with béchamel sauce, sprinkle with breadcrumbs and Parmesan cheese.

In my house these rosettes are eaten often and do you know why? when I get down to business I make an industrial quantity so I freeze them and when needed I put them in the oven when I find myself messed up.

Now bake in the oven previously heated to 180 degrees for 30 minutes and then for the surface to be golden another 5 minutes with the grill, bake the rosettes of fresh pasta with ham and asiago buccia nera.tiratele out of the oven sprinkle with parmesan cheese and breadcrumbs and with the grill function do the last 10 minutes in the oven.


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