Shallot and chicory rotolo with hazelnuts recipe | delicious. magazine
Try seasonal (around April in the UK) chicory in this impressive looking rotolo recipe
Ingredients
- 2 garlic cloves
- Olive oil for frying
- 680g jar tomato passata
- 2 pinches caster sugar
- Bunch fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 6 banana shallots, quartered
- Fresh rosemary sprig, leaves finely chopped
- 6 red or green chicory, thickly sliced
- 100ml dry white wine
- Knob of unsalted butter
- 150g mascarpone
- 8-10 large good quality fresh pasta sheets (see tips)
- 25g parmesan, grated, plus extra to serve
- 25g toasted hazelnuts, roughly chopped
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