Comments on: Butternut and Spinach Rotolo

By: Squash and Spinach Stuffed Rotolo « Branny Boils Over

Squash and Spinach Stuffed Rotolo « Branny Boils Over — Wed, 03 Feb 2010 00:47:52 +0000

[...] -This would be a great dinner party meal! The presentation is beautiful and the main course cooks largely unattended. The rotolo can remain in the hot dishtowel for 10 or so minutes before slicing and serving. -You may make the dough 24 hours prior -You may roast the squash 1-2 days prior -You may sautee spinach filling 1-2 days prior to cooking -You may assemble the entire mass 1 day before boiling -You may vary the filling, using meat or other veggies if desired. For another variation, see Cate’s World Kitchen [...]

By: arugulove

arugulove — Tue, 05 Jan 2010 22:55:40 +0000

This looks so good! I adore Jamie Oliver, but I am also all too familiar with his love of butter and oil, so I’m not surprised you had to reduce it. I’m so intrigued by this, I’ll have to try it soon!

By: themilkmanswife

themilkmanswife — Tue, 05 Jan 2010 02:28:44 +0000

Wow, very cool! Looks beautiful. So fresh and delicious!

By: branny

branny — Tue, 05 Jan 2010 01:46:54 +0000

Amazing and the possibilities seem endless! Thanks for posting.

By: Kristen

Kristen — Mon, 04 Jan 2010 14:45:19 +0000

Wow this looks just beautiful and sounds just amazing! What a neat recipe!

By: Josie

Josie — Mon, 04 Jan 2010 14:34:23 +0000

oh wow, that is so pretty – and I love spinach and butternut squash together. I’m recently a fresh pasta convert too, so I’m definitely going to try this!

By: Carrie

Carrie — Mon, 04 Jan 2010 14:31:49 +0000

Wow, I have never heard of such a thing but they sound amazing!