Food is a big part of life.
Some of my earliest memories are of sitting in my Nonna's house, waiting for her to finish making her famous meatballs. These weren't just your run-of-the-mill, IKEA bought, grey affair - at the time they were bigger than my fist! I would sit on the stool she used to reach her top cupboard (she was a wonderful, kind and loving woman, but she wasn't a tall lady) and eat my dinner, convinced that life couldn't get any better.
Life might not be as simple as it was back then but to this day there is nothing I love more than comfort food. Happily I married the perfect woman who shares this belief. Early in our relationship we spent most of our time walking around manchester searching for new and interesting places to eat. Almost every weekend was spent on the hunt for a new place to sit and talk and enjoy a meal in each others company.
Fast forward a few years, we decided it was high time we started cooking at home. Over the following months we both cooked all of our favourite meals. Now it's time for something new.
This is our take on Sweet Potato Rotolo. If you want to learn how to make it too, check out the recipe and link below
1 chopped onion
600g sweet potato chopped into chunks.
2 garlic cloves, crushed
2 jars of passata tomatoes
small bunch fresh basil, roughly chopped
200 g spinach
100 g soft goat's cheese, crumbled
6 lasagne sheets
Preheat oven to 200°C and bring a large pan of water to the boil. Heat the oil in a separate medium pan and gently fry the onion for 10min until softened.
Cook the sweet potato in the boiling water for 10min or until tender.
Add garlic to the onion pan; fry for 1min. Add tomatoes, oregano, basil and sugar. Check seasoning. Empty into an ovenproof dish.
Put the spinach into a colander. Lift the cooked sweet potatoes out of the boiling water with a slotted spoon and put into a medium bowl. Pour half the boiling water from the pan over the spinach to wilt and return pan with remaining water to low heat.
When cool enough to handle, lift up handfuls of spinach and squeeze out excess moisture. Roughly chop. Mash sweet potatoes, and then add chopped spinach, goat’s cheese and seasoning.
Bring water back up to boil and cook lasagne sheets for 30sec until softened. Lift out with a slotted spoon on to a board. Divide sweet potato mix among sheets and spread to cover. Roll each sheet up from a short edge, then slice into three rolls. Arrange the rolls in the sauce, cut-side up. Scatter over Parmesan.
Cook in the oven for 35min or until golden and bubbling. Serve with a green salad, if you like.
Original Recipe Source - http://www.goodhousekeeping.co.uk/food/recipes/sweet-potato-spinach-and-goats-cheese-rotolo