Pasta Roses With Zucchini and Ham
I like this dish because it is a quick way of making a filled pasta. It does not require the time consuming individual folding of little pasta squares around a filling. And it looks so appealing besides and it is relatively light.
Total Steps
19
Ingredients
12
Tools Needed
7
Related Article
http://letseatltd.com/2009/04/filet-de-boeuf-bourgogne/Ingredients
- Freshly made pasta wide rectangles as for lasagne
- 25 g flour
- 25 g butter
- 250 ml milk
- salt
- nutmeg(optional)
- 40 g Parmigiano-Reggiano
- 300 gram cooked ham in slices or diced
- 300 gram Fontina (or substitute Emmenthal) cheese in thinnest possible slices
- 2 tablespoons butter
- cold milk(optional)
- 40 g Parmigiano Reggiano(optional)
Instructions
Step 1
To make the Besciamella with Zucchini <a href="/HGX4TB7D">Puree:</a>
Step 2
<a href="/PXFDS2MB">Trim </a>ends off washed zucchini then <a href="/6L7QNTJV">chop </a>or <a href="/3JDX2Q84">slice </a>roughly.
Step 3
Bring a small pan of cold water to the <a href="/W7VKDJHH">boil,</a> <a href="/DPSVTKVY">salt </a>when the water is <a href="/W7VKDJHH">boiling </a>and then tip in the zucchini and cook till tender
Step 4
<a href="/KXN5X3J8">Strain </a>out and immediately refresh in very cold water. Drain, place in a deep beaker and whizz till smooth using an immersion <a href="/S6W4FR7F">blender. </a>Set aside.
Step 5
Place the milk to <a href="/XZFHRHHF">heat </a>in a small sauce pan while in another pan you cook the butter and flour, <a href="/GV3SK283">whisking </a>them together to make the base.
Step 6
When the milk comes to the <a href="/W7VKDJHH">boil </a>take both pans off the <a href="/XZFHRHHF">heat </a>and pour all the milk at once onto the base, <a href="/GV3SK283">whisking </a>hard with a large <a href="/3CYMY2D7">whisk </a>to <a href="/S6W4FR7F">blend </a>the two into a smooth and lump free white sauce. Should lump forms don't worry, just <a href="/KXN5X3J8">strain </a>the white sauce through a sieve.
Step 7
<a href="/H7TNTGFZ">Season </a>with <a href="/DPSVTKVY">salt </a>or if you prefer with plenty of freshly grated nutmeg and about 20g of grated Parmigiano-Reggiano.
Step 8
To pre-cook the Pasta:
Step 9
Prepare a wide shallow pan into which you place cold milk to come about an inch high.
Step 10
Cook just 2 or 3 pasta pieces at a time in <a href="/DPSVTKVY">salted </a><a href="/W7VKDJHH">boiling </a>water to which you have added a little oil, for 2/3 minutes if the pasta is freshly made. Remove with a slotted <a href="/NX588QBK">spoon </a>and place in the pan with the milk to stop the cooking. Then take out, let the milk drip off and place to <a href="/RF7SRX43">dry </a>on <a href="/WZLWW3YP">clean </a>tea towels on your work surface. <a href="/B52FHCF2">Turn </a>them over to <a href="/RF7SRX43">dry </a>both sides
Step 11
To fill and assemble the Rosette:
Step 12
Prepare a buttered <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dish </a>and <a href="/H3S4YV46">pre-heat </a>the oven to 200° C ( 90 ° F).
Step 13
Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated P-R. cheese and place ham and cheese <a href="/3JDX2Q84">slices </a>on <a href="/R34ZSY3M">top</a>
Step 14
<a href="/LTNN8R88">Roll </a>up each in piece into a cylinder and <a href="/XZBDDD5G">cut </a>into two or three even sized <a href="/LTNN8R88">rolls </a>between 3 and 6 cm high as you prefer.
Step 15
Place them close together <a href="/XZBDDD5G">cut </a>side up in the buttered <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dish </a>continuing the process till it is full - if you have space left use crumpled balls of cooking foil to fill in the space and keep the <a href="/LTNN8R88">rolls </a>upright.
Step 16
I like to use kitchen scissors to nick the <a href="/LTNN8R88">rolls </a>in a few places and pulls out pasta "petals" <a href="/B52FHCF2">turning </a>them down a little so they stay "open" during <a href="/RNT367Z2">baking.</a>
Step 17
<a href="/64W3NS5R">Melt </a>2 tbsp butter and drizzle this over the <a href="/R34ZSY3M">top </a>of the roses, or to save calories, simply brush the <a href="/R34ZSY3M">tops </a>with milk using a pastry brush or a couple of <a href="/LTNN8R88">rolled </a>up sheets of strong kitchen paper. You <a href="/TPWNYF5L">can </a>also sprinkle with extra just-grated Reggiano if you like.
Step 18
<a href="/RNT367Z2">Bake </a>at 200° C for about 30 minutes or till the <a href="/R34ZSY3M">top </a>of the roses is <a href="/8J3RJ3MF">crisp </a>and golden then <a href="/Y6MVNCHX">serve </a>placing vertically or horizontally on individual <a href="/ZJ3WDM5Q">plates </a>as you prefer.
Step 19
Variations: Leave the vegetables out altogether for the traditional recipe or use alternative vegetables, in a <a href="/HGX4TB7D">puree </a>as above or simply placed on <a href="/R34ZSY3M">top </a>of the ham. According to what is in <a href="/H7TNTGFZ">season,</a> <a href="/RM5NN6CX">cooked mushrooms,</a> asparagus, leeks, fennel, artichokes, <a href="/ZMSYZJGT">blanched </a>Swiss Chard leaves all work well..