CHEESY MUTTON AND SPINACH ROLL

INGREDIENTS

• 1/2 quantity of plain pasta dough

• 1/4 cup grated fresh parmesan cheese

• 3 teaspoons chopped fresh sage

• 60g butter, melted

FILLING

• 1/2 bunch ( 20 leaves ) of English spinach, shredded

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 clove garlic, crushed

• 200g mutton and veal mince

• 150g cottage cheese

• 100g neufchatel cheese

• 1 egg, lightly beaten

• 1/2 teaspoon ground nutmeg

CHEESY MUTTON AND SPINACH ROLL METHOD:

Cut pasta dough in half, and roll each half to a 2mm thick square. Spread filling over each square, leaving a 4cm border. Roll squares tightly as for a Swiss roll. 

Wrap rolls in muslin, tie ends, and place rolls in a large pan filled with boiling salted water. Boil, uncovered, for about 20 minutes, turning rolls occasionally, or until rolls are firm to touch. Remove rolls from water; drain, and remove muslin. 

Cut rolls into 11 / 2cm slices, arrange in a single layer in the greased flameproof dish, sprinkle with combined cheese and sage, and drizzle with butter. Grill until pasta is lightly browned. 

Filling: Boil, steam, or microwave spinach until tender; drain, cool. Heat oil in the pan, add onion and garlic, and cook, stirring, until the onion is soft. Add mince, and cook, stirring, until mince is well browned; cool slightly. Combine cheeses in bowl, stir in egg, nutmeg, mince mixture, and spinach; mix well.

Serves 4.

Note: Rolls can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Spinach suitable.

 

Also Read: QUICK TOMATO SAUCE WITH MUTTON AND BASIL