I’d often looked at the recipe in Jamie’s Italy and decided that it was a bit too much of a faff to do. Then I saw the Rotolo that Maureen at Orgasmic Chef had created. I really liked the result she achieved and so determined to have a go myself. Of course, I wanted to do something a bit different to the recipe in the book with spinach and roasted squash.
I thought hard about colours and took the Italian Flag’s tricolor of green, white and red as my inspiration.
For the green I used our abundant (and free) nettles instead of the pasta.
For the white I used ricotta that I made.
And for the red I used tasty cherry tomatoes.
The nettle filling gives a unique ‘meaty-veggy’ taste with a great slight spicy edge. The tomatoes give a nice squish and flavour with slight acid balanced by the creamy cheese. The lemon-thyme butter was a lovely fresh tasting complement to the pasta.
Want to know how to make this? Read on…