Pumpkin and Spinach Rotolo with Hungarian Salami is something I whipped up last night after a stressful day. The recipe is inspired by Jamie Oliver, and makes perfect sense. It’s much quicker and easier to make than lasagne, which Skater would eat every night of the week. I didn’t follow any recipe I just used what I had in the fridge, after I saw him make it last week. It’s a bit of a comfort food idea I suppose well not so much for me but Skater, although he didn’t require as much comforting as me. You see I had a heavy week, I recently divorced my hair dresser and I so needed a haircut but I was wavering , on the brink of taking him back………
I did a ring around the salons suggested to me on twitter and chose based on the friendliness and efficiency of the person at the end of the line. I am a nervous client. I am uneasy about lobbing up to any old person with a pair of scissors in their hand. Yes, I know it is just hair but a bad cut can last for at least 8 or even 12 long untidy, unhappy weeks. Eventually I chose a salon that offered me a senior stylist, rather than an “emerging stylist”. I figured that if they were game to mention that they had different grades of stylists and charge accordingly then I should take the hint and feel the comfort of knowing I had a senior, a person that had shown his or her spots (so to speak), a cutter that could Lord it over the “emerging” not yet so confident others.
So I contemplated my move and my divorce while throwing this together in the most random of ways. I would not be including this as a recipe if it didnt turn out to be a mighty fine tasting dish. But nervous energy carried me through to the next afternoon when I would be meeting my new hairdresser.
I arrived right on time. I didn’t need to sit on the waiting chairs to languish in my nervous energy, I was shown straight to the operational chair and there was my new “senior stylist ” waiting for me. He didn’t wave his arms extravagantly nor try to talk me into having my head shaved, he was quiet and almost nervous, a little like me. Later when we were halfway through, when he hadn’t cut off my hair or my ears, he had had nothing negative to say about anything and we began to chat. I don’t like to chat to a new hairdresser too much at first. I would rather them concentrate on my head rather than my words. But, it all seemed to be going relatively well when he told me it was his first week. I tried not to look completely incredulous as I stared at my own disbelieving face in the mirror. Well what the ?.
Spinach and Pumpkin Rotolo with Hungarian Salami
- 500 gm pumpkin peeled and chopped or a up to about 700 gm
- 100 ml olive oil 5 Table spoons
- 200 gm onion chopped, medium
- 250 gm frozen spinach
- 125 ml chicken stock ( 1/2 cup plus a little extra)
- 1 clove garlic
- 700 ml tomato passata 1 bottle
- 1 packet lasagne sheets pre- made , or about 5 sheets
- 50 gm cheddar cheese grated
- 50 gm parmesan grated
- 100 gm smoked mozzarella sliced
- 200 gm Hungarian salami I used OlivingbyHans, sliced
- You will need an oven proof pot or casserole dish about 25cm (10in) and 9cm /3 1/2 in deep Set the oven to 180C/350F
- Chop the pumpkin toss in 2 tablespoons of oil salt and pepper and roast till soft. ( If desperate microwave til softened and then pan roast in a little oil on the stove top till golden and soft, don't tell anyone about that). Put into a bowl and mash with a fork. Mix in 1/2 the grated cheddar and stir well. Set aside
- Heat the pot you are going to bake the rotolo in. Chop the clove of garlic and add to a pot with 2 tablespoons (or more) of olive oil. Saute till fragrant then add the passata. Simmer on low while you prepare the other ingredients then season and turn off.
- Heat a frypan ( the same one) till warm and add more olive oil. Add the onion and soften. Add the spinach and saute till starting to melt. Add the stock and keep stiring till all the spinach is defrosted (you may need to add a little more stock). Set aside while you make the rolls.
- Put a pot of water on the stove and bring to a boil. The dish is better with blanched pasta. Dip each sheet of pasta into the boiling pot for several minutes before taking out with tongs and throwing into a bowl of cold water.
- Line each piece of pasta onto a board and start to fill. Line each with a piece of Salami then spread each with pumpkin, followed by a few spoons of spinach spread out and sprinkle with some parmesan. Use the ingredients sparingly so that you can make as many rolls as possible
- Roll up along the shortest side and cut in half. Put these rolls into the sauce close together and continue.
- Once the pot is full . Cover with smoked mozzarella and any of the left over parmesan and cheddar. This is not a very strict recipe because pretty much anything will taste great.
- Put the pot into the pre-heated oven for 30 minutes or till bubbling and the cheese melted.