#rotolo
Pea + Fava Rotolo
serves 2
pasta:
1 c AP flour
1 egg
1 T water
filling:
1 c peas, sweet peas frozen will do
1 ½ lbs fresh fava beans
½ c grated pecorino romano
1 c + 1 T full fat ricotta
½ t freshly grated nutmeg
1 c mixed herbs, parsley, mint + basil
2 hearty pinches of salt
1 egg
1 T heavy cream
zest of 1 lemon
serving:
3 T unsalted butter
zest of one lemon
juice of half a lemon
pea shoots
mint leaves
maldon sea salt
1. Make the pasta dough. Place flour, egg + water in a food processor. Pulse a few times then run for half a minute. Pour out onto a floured wood work surface, knead lightly by hand, cover and let rest while you make the filing, at least 30 minutes. 2. Remove fava beans from their pods, boil in salted water for 2 minutes, strain and place into an ice bath. Peel away the outer skin. You should end with approximately 1 c of fava beans. 3. Run the peas under warm water to bring them to temperature and allow to dry. 4. In a food processor add peas, fava beans, pecornio romano, ricotta, nutmeg, herbs, salt, and heavy cream. Process until smooth. Taste, and adjust to your liking. Then add the egg, and process briefly. 5. Roll out the pasta using a rolling pin to one large piece. If you prefer to use a machine, roll it out in three parts, attaching each sheet to the other with water, until you have a large rectangle of pasta. 6. Leaving one inch perimeter, spread the filling in one thick layer over the pasta. Zest one lemon over the filling. Brush the edges with water and carefully roll, starting at a long end. Do this lightly so the filling doesn’t come out the sides. 7. Wrap the rotolo in cheese cloth or a thin kitchen linen, tie at each end with kitchen twine, and twice on the body of the rotolo, each tie about four inches apart from the other. Using tongs, lower the rotolo into boiling salted water. Boil for 30 minutes. 8. Prepare the table and your mise en place for serving. Pour yourself a glass of wine if you haven’t already. 9. Brown the butter. 10. Using two tongs remove rotolo from water, cut twine and unwrap onto a cutting board. 11. Brush all over with the browned butter, turning to get all sides. Cut into 1 inch slices and plate. Pour over remaining brown butter. Top with lemon zest, lemon juice, pea shoots, torn mint leaves, and a hearty sprinkling of sea salt.
*For a lighter version, skip the browned butter, and top with the juice of one lemon + a drizzle of fruity olive oil instead.
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