Silverbeet and ricotta roles
*take a plate winter style.
Serves 6 (10 small serves)
1 pkt rye or wholemeal mountain bread (6-8 sheets)
1 bunch silverbeet
1 tbls olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
4 prosciutto slices, finely chopped
600gm ricotta
½ cup finely grated parmesan cheese
¼ cup toasted pine nuts
400 gms tinned tomatoes diced
1 cup tomato pasta sauce
100gms feta or ricotta cheese for the top.
parsley to serve
Method
Preheat oven at 180oC.
Cut down the silverbeet without the stem, wash and then place in saucepan and cook over medium heat until it has wilted down. Allow to cool, and then squeeze out excess liquid. Finely chop.
Heat oil in a medium frying pan over medium heat. Add the onion and garlic and cook, until onion softens. Add the prosciutto and cook until golden. Combine silverbeet, onion mixture, ricotta, parmesan and pine nuts in a large bowl. Season with pepper and salt.
Place the sheets of mountain bread out and spoon the mixture evenly over all the mountain bread sheets, then roll up. Cut the mountain bread into three.
Combine the pasta sauce and tin tomato together, then place in a baking dish (25cm diameter). Place the rolled up mountain bread cut side up over the tomato base. Sprinkle some fetta or ricotta over the top of the rolls. Bake for 30 minutes or until heated through.
*this is great as a share plate or just a great Sunday lunch with the family.
*this mixture can be made into a filo pastry style pie/roll
*can freeze this mixture
*lasts in the fridge for 5 days
