Pasta Rolls

Nic and Rocco’s
Imitation Bird’s Nest Pasta
with a twist.

Spinach and Ricotta with Proscuitto

So after watch this season’s My Kitchen Rules, it dawns on me… 

‘Why don’t you try cooking one of their meals?’

Of course this ingenious idea came about half way through the Final episode.

maybe a bit to late?

 I was a Nic and Rocco fan from the first time they cooked, more so because of the Ferrari they had parked in the background.

The Bird’s Nest Pasta 

I loved the idea, because I knew I could make it my own.

Bechamel Pancetta and Mozzarella

So here’s the low down…

I cooked my sauce on simmer from the start, let it stew over for a good hour. Add in the regular flavours, dry white wine, garlic and oregano. Adding in water to reduce the strong tomato flavour and bring out the sweetness.

This is what I used; you don’t need all of this, as I made a few variations.
Parmigiano-Reggiano
San Daniele Prosciutto
Pancetta
Bocconcini
Mozzarella

Ricotta
Spinach

Next we made the spinach and ricotta filling adding in Parmigiano, salt and a bit of pepper.

After making the pasta and preparing it into thin rectangular sheets. While waiting for the water to boil we made Nic and Rocco’s creamy Béchamel Sauce.

Béchamel sauce

330ml milk

Pinch nutmeg

20g butter

30g plain flour

40g grated parmesan

1. To make béchamel sauce, heat milk and nutmeg in a small saucepan until hot. Remove from heat. Season with salt and pepper.

2. Melt butter in a medium saucepan over medium heat. When it begins to foam, add flour and whisk until smooth. Cook, whisking, for a further 3 minutes.

3. Gradually add half the hot milk in a steady stream, whisking constantly until mixture comes together. Slowly whisk in remaining milk. Bring to a simmer. Simmer for about 3 minutes or until thickened. Remove from heat. Whisk in cheese. Strain into a clean bowl. Cover surface with plastic wrap. Stand at room temperature until required.

I had Danz’ help today! He would drop the past for 2-3 mins, or until it was soft but still slightly firm. Like I said we made mixed it up a bit, so each pasta roll is like a little surprise.

The Loop v.2 – Spinach & Ricotta, San Daniele Proscuitto,  Bocconcic, Parmigiano-Reggiano

Cinque Formaggi – Spinach & Ricotta, Mozzarella, Parmigiano-Reggiano and Bocconcini 

Nic&Rocco - Béchamel Sauce, Pancetta and Mozzarella

Spinach and Ricotta Proscuitto Bocconcini Parmigano Mozzarella

SUPER YUMMY!!

 Today I made this specially for…
Danz, who I share all of my food experiences with.

Charlie-Chalk (Dad), who we missed over Easter because the poor guy was stuck in hospital.

And for my dear friend Maha, who I have missed for the past 11 months. Due to us both being so busy discovering the world.

WELCOME HOME MAHA!