Rotolo is the Italian word for a roll. It’s a bit more fussy than a lasagna but it looks great.
Blanch 300 grams of chopped leek. Drain and cool down.
Chop and fry 4 garlic cloves and 1 chopped shallot in a little drizzle of olive oil for a few minutes. Mix with the leek, 25 grams of roasted and grinded hazelnuts, 1 finely chopped green chili, a few chopped fresh sage leaves, pepper and salt.
Spread a few thin fresh lasagna sheets on a tea towel. Create a square of approximately 40×50 cm. Put the short side down wards. The sheets have to overlap. Brush some egg yolk in between the overlapping edges. Spread the mixture on the square. Drip 1 table spoon evenly on the vegetables. Spread 50 grams of grated parmesan or pecorino.
Roll the rotolo carefully, as you do with sushi. The tea towel helps. Keep it all together with some kitchen rope.
Boil the rotolo in salted water for approximately 20 minutes. If necessary, use a plate to keep the rotolo in the water.
In the meantime roast a chopped romanesco cabbage in the oven.
Finish the dish with some grated pecorino and a few sage leaves heated in a 25 grams of butter.
And you know where I found this recipe? In the amazing December edition of delicious.nl.