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Herby feta pasta rotolo

Rotolo di pasta - pasta roll, in my case cut into small pieces and baked with tangy tomato sauce. Hearty casseroles make you think of chilly autumn evenings, but the filling of ewe feta with freshly chopped cilantro and mint definitely tastes like summer.

I used Scotch bonnet pepper to make the sauce. It's fairly hot - according to Scoville scale, which compares the capsaicin concentration in chili peppers, it's on a par with habanero. Those who can sense more than just a fire in their moth claim that its taste is very deep and distinctive. This time I didn't want a very pungent and overpowering sauce, so instead of chopping the pepper, I added the whole thing to the simmering sauce. It resulted in nice, slightly smoky flavour. Give it a try!

Recipe: Herby feta pasta rotolo

Serves: 2 rather hungry people
Ingredients
  • 5 fresh lasagne sheets
  • one tbsp. of olive oil
  • ground parmesan, to taste
Method
  • Place the filling on lasagne sheets, roll and cut into small pieces.
  • You might need to slightly cook lasagne sheets first, depending on how soft they are.
  • Spread the sauce on the bottom of an oiled baking dish. Top with pasta rolls.
  • Bake at 180C for about 35-40 minutes.
  • Before serving, top with grated parmesan.

Recipe: Filling

Ingredients
  • 400 g of ewe feta
  • one tbsp. of crème fraîche
  • 2 tbsp. of chopped cilantro
  • 2 tbsp. of chopped mint
Method
  • Combine all the ingredients of the filling. Refrigerate for 30 minutes.

Recipe: Tomato sauce

Ingredients
  • 2 garlic cloves, minced
  • one small onion, diced
  • Scotch bonnet pepper, whole
  • 5 large tomatoes - scalded, peeled and diced
  • one tsp. of sugar
  • a pinch of sea salt
  • one tbsp. of olive oil
Method
  • In a saucepan heat the olive oil, add onion and garlic and cook until soft and golden.
  • Add tomatoes and whole Scotch bonnet pepper, season with sugar, salt.
  • Simmer over low heat for about 20 minutes, until the sauce slightly thickens.