Rollatini with Spinach and Cilantro (Meat Version and Vegetarian)

Remember how I said I 

LOVE LOVE LOVE 

LOVE LOVE LOVE

LOVE LOVE LOVE 

LOVE LOVE LOVE

Italian food!

Well I'm at it again :) 

If you want to check out the last two, click on these 2 words:

                                        Tomato Feta Salad (you have to scroll down)

Gnocchi

And I have to say this is my all-time favourite one yet!

My husband, Dustin, said that he takes it seriously when he says, 

"This is...the...best meal I've EVER had" 

so c'mon friends, if you have to try one recipe this week, try this!

Now, yes, it does take a bit of time, but indulge yourself. 

Your family will thank you!

(the vegetarian recipe is at the bottom)

(Vegetarian Recipe on the Left, Meat version on the right)

 

Photo Corresponds with Step 5

Photo Corresponds with Step 6

Pasta Rollatini with Spinach (MEAT version) (blue highlights are for vegetarian recipe)

Pasta: 

1 1/2 cup Flour

2 egg yolks

2 Tbsp EVOO

1/2 tsp Salt

1/4 - 1/2 cup Water

Filling:

8 oz Spinach (cooked)

1/2 zucchini (sauteed together with onions)

1 large onion (sauteed)

3 slices of proscuitto (thinly sliced and diced)

1/2 cup cottage or ricotta cheese

1/3 cup parmesan (or mozzarella)

1 egg yolk (use egg substitute for Vegan's)

1 clove of minced garlic

2 Tbsp EVOO

1 Tbsp butter (room temp)

small bunch of minced cilantro

1/4 tsp salt

1/4 tsp pepper

For the pasta: 

1. In a food processor, pulse together the flour egg yolks, olive oil, and salt. 
2. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. 
3. Place the dough on a floured work surface and knead for 2 minutes until smooth. 
4. Cut the dough in half and shape into discs. 
5. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling: 

1. Place the drained spinach in the middle of a clean kitchen towel.
2.  Fold the towel in half and squeeze out any excess moisture. 
3. Place the spinach in a medium bowl and add the prosciutto, cottage cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. 
4. On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. 
5. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough.  (SEE PIC 1)
6.  Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine. (use a tea towel if you don't have cheesecloth) (SEE PIC 2)
7. Oil a 9 x 13" baking dish. 
8. Bring a large pot of salted water to a boil over high heat. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
9. Slice into 1/2 inch pieces and lay in a baking dish. Sprinkle with Parmesan or Mozzarella.

Vegetarian Rollatini (alterations)

Use the same recipe as above, however, OMIT the ingredients highlighted in blue (above) and you can also add roasted red peppers for more flavour! Mmm...my tongue tingles just thinking about it). I highlighted the dairy items as well as my husband is Vegan Vegetarian. Enjoy!

This recipe is "created" by Giada DiLaurentis (fav chef) however it's been tweaked quite a bit by myself, as well as I altered it for the vegetarian. 

Summer Skewer Sass!!

i. love. summer. 

 Like....a lot!

I don't really like a lot of sun, but knowing that I can hang out in my backyard, watch the kids happily play in the sandbox while my husband fires up the grill and makes magic out of simple ingredients, makes the long summer days savoury!

If you're not well acquainted with your BBQ, introduce yourself, 

offer him a match 

and make sweet BBQ love 

(okay this is getting awkward but you know what I mean ladies :)

This recipe is fast, easy and oh so yummy! 

I don't like bland food. I don't think most people do, but sometimes people settle for that. 

You don't have to!

This veggie and meat skewer is VERY healthy (#1 requirement!) 

so you can feel good about that. 

BUT I have loaded it with SO much flavour, you'll think you're really indulging! 

Try it this summer, before summer slips on by :) 

And let me know if you tried it and like it!!

Savoury BBQ Skewers  (dressing is for 6 skewers)


Cherry Tomatoes
Red Pepper
Broccoli
Onion
Pineapple Slices
Asparagus
Steak, Italian Sausage or chicken breast
Wooden Skewers, (soaked in water beforehand)

Dressing:
1/4 cup soy sauce
2 Tbsp crushed garlic
4 Tbsp Red Wine Vinegar
1 Tbsp mustard
2 tsp turmeric
3 Tbsp BBQ sauce (I recommend chicken and rib)
1 tsp salt
1 tsp pepper

1. Soak your wooden skewers in water for at least 10 minutes
2. Chop your veggies and meat
3. Make a pattern and skewer them (meat, onion, tomato, meat, onion..etc)
4. Put them in a 9 x13 dish 
5. Make the dressing by mixing all ingredients in a bowl with a whisk
6. Using a pastry brush, rub the dressing all over the skewers, continuing to twist them to get the dressing all over. 
7. Let sit in marinade for 2 hours and keep flipping and basting, OR if you're in a rush,  you don't need to let them marinate. They'll still taste great!
8. Put them on the BBQ on med - low heat until the meat is cooked 
9. Eat as is, or over a bed of rice!