I had never heard of rotolo until recently but it is essentially a pasta swiss roll! Ingredients are spread onto a sheet of pasta and then rolled into a spiral, before being sliced and baked.

I found this recipe as I had some ham hock leftovers that needed to be used and this made them go a long way. The original recipe called for spinach, but I used kale instead and it worked really well.

Olive Magazine

• 6 sheets fresh egg lasagne
• 50 g Grana Padano

TOMATO SAUCE

• 1 tbsp olive oil
• 1 onion (finely chopped)
• 2 garlic cloves (crushed)
• 200 ml red wine
• 800 g cherry tomatoes
• 1 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 tsp caster sugar
• basil a small bunch (leaves picked)

FILLING

• 300 g kale or spinach
• 500 g mascarpone
• 2 garlic cloves (crushed)
• 1 lemon (zested and juiced)
• 200 g ham hock

1. For the tomato sauce, heat the oil in a large shallow casserole over a low-medium heat. Fry the onion for 5 minutes until starting to soften, then stir in the garlic. Turn the heat up, add the wine and bubble for 2 minutes to reduce a little.
2. Turn the heat down to a medium heat and add the tinned tomatoes, tomato purée, worcestershire sauce, sugar and most of the basil. Simmer for 20 minutes.
3. Meanwhile, cook the kale in a pan of salted water for 5 mins, or wilt the spinach by putting in a colander and pouring over some boiling water. Put the greens into a clean J-cloth or tea towel and squeeze out as much water as possible, then finely chop. Put the mascarpone, garlic and lemon juice and zest into a small bowl, and mix with plenty of seasoning.
4. When the sauce has simmered, check the seasoning. Heat the oven to 180C/fan 160C/gas 4. Lay the pasta sheets out onto a chopping board, spread 1/6 (about 2 tbsp) of the mascarpone evenly onto each sheet then sprinkle over 1/6 of the greens, then 1/6 of the ham. Roll up from the short sides of the sheets to make tubes, then slice each into four even pieces. Sit the pasta spirals upright into the sauce, so they fit snugly together. Tuck in the remaining basil leaves and finely grate over the Grana Padano. Bake for 30 minutes until golden and bubbling.

Kcals 654, Fat 42.9g, Saturates 27g, Carbs 36.8g, Sugars 13.5g, Fibre 3.9g, Protein 22.1g, Salt 1.5g