Scampi Rotolo Di Spinaci with Nut-Brown Butter & Shaved Parmesan

An Award Winning Recipe from Chef Patrick Schaefer of Patio850

Ingredients (Serves 8-10)

Shrimp 5-6 pounds u10 shrimp ,also known as colossal

Pasta Dough
4 1/3 cups unbleached all-purpose flour
1 teaspoon sea salt
4 large eggs
6 large egg yolks
Semolina flour

Verjuice 3 ounces porcini mushrooms
2 tablespoons butter
1 red onion, finely chopped
1 tablespoon fresh oregano
1 ¾ pounds fresh spinach, washed,blanched and chopped
Zest of 1 lemon
Sea salt
Freshly ground black pepper
1 ½ tablespoons olive oil
2 cloves garlic, chopped
9 ounces exotic mushrooms, coarselysliced
12 ounces ricotta½ cup freshly grated Parmigiano-Reggiano
Freshly grated nutmeg

Instructions To make the pasta dough, add the flour, salt, eggs and egg yolks into a food processor. Pulse until the pasta begins to come together into a loose ball of dough. Knead the pasta dough on a work surface dusted with semolina flour until smooth, about 3 minutes.

Divide the dough into quarters, and briefly knead each piece into a ball. Wrap the dough in plastic wrap, and refrigerate for at least 20 minutes and up to 2 hours.

Meanwhile, make the filling. Warm some Verjuice in a saucepan and then use to soak the porcini mushrooms. Heat the butter in a frying pan and cook the onion until softened, then add the oregano, spinach, and lemon zest. Stir to combine, then season and allow to cool.

Drain the porcini mushrooms and reserve the soaking liquid. Heat the olive oil in a frying pan, and gently cook the garlic for a few minutes. Add the exotic mushrooms and cook, stirring, over a high heat for 5 minutes. Add the porcinis and cook gently for 20 minutes, adding a little of the Verjuice from time to time. You may need to turn up the heat to evaporate the remaining juices. Season and allow to cool. When cold, chop roughly.

Put the ricotta into a large bowl and break it up lightly with a fork, then add the spinach mixture, the Parmesan and a generous amount of nutmeg. Add salt and pepper, if necessary, and set aside.

Using a pasta machine, put a piece of pasta dough through the maximum aperture 8-10 times until shiny and silky, each time folding one end into the center and the other over this, then giving the dough a turn to the right before rolling it again. Once this has been done, put the dough through the other settings until you reach the second-to-last or finest setting. It does not matter if there are a few holes or tears, these are easily patched. You should have a pasta sheet about 4×12 inches by this time. Repeat this process with the remaining three pieces of dough. Join two sheets of pasta together at the longest edge, brushing the edges with water to seal, to make a sheet about 8×12 inches. Repeat this with the other two sheets of pasta.

Transfer each sheet of pasta to a large, clean dish towel-choose one that is as smooth as possible as any texture will leave a pattern and position it so that the longer edge is facing you. Spoon the mushroom mixture in a line about 2 inches wide along the edge of pasta closest to you. Cover the rest of the pasta with the spinach and ricotta mixture to a thickness of about ¼ inch. Starting with the mushroom edge, gently roll up the pasta into a log 2 ½ inches in diameter and 12 inches long, working away from you and using the dish towel to help guide you. Wrap the Rotolo in the cloth as tightly as you can, folding the ends in to secure the parcel and tying it with string to hold it in shape and keep the water out during cooking. Repeat this process with the remaining pasta sheets and filling.

Use a fish kettle or large, deep baking tray of salted water to a boil. Carefully slip in a wrapped Rotolo, making sure it’s submerged, then cover and simmer for 18-20 minutes. Remove the Rotolo and allow to rest while cooking the second. Unwrap the Rotolo, then transfer them to a board and cut into thick slices.

Lastly, heat olive oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

Place the sautéed shrimp atop the Rotolo and serve with burnt butter, chopped sage, nuts, and shaved Parmesan.

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