Born to promote the authentic Italian food. With Love ❤️

Capri rolls

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

phillo pastry, 20 sheets – 15 cm side
sedanini pasta (or other type of short pasta), 10,6 oz
grated caciocavallo cheese, 1 oz
40 small leaves of fresh sweet marjoram
salt
pepper
melted butter, 3 tbsp
extravergin olive oil, 1 tbsp
grated spicy Provolone Valpadana, 1 oz
small sun-dried tomatoes, 4 julienne-cut
courgette, 1 julienne-cut

PROCEDURE

Pan-fry the julienne-cut courgette. Meanwhile cook the pasta al dente, strain it and add to it the sun-dried tomatoes, the courgettes, the cheeses, the fresh marjoram, the salt and the pepper. Then let this cool down. Roll out the sheets of phillo pastry, grease them with melted butter, put the filling inside them, in the right corner. Roll it up and be careful the rolls are sealed. Finally, put the rolls into the oven at 230 degrees for approximately 10 mins, in a pan covered with greaseproof paper. Garnish the rolls as you prefer with a drop of dense and spicy tomato and a leaf of fresh marjoram.

Thanks to: Consorzio Tutela Provolone Valpadania

Facebook
Instagram