/ serving

"Stromboli di Pasta" with Salami, Mozzarella & Marinara Sauce Philly style

Rotolo di pasta ripieno (literally ''roll of filled pasta'') may be one of Italy’s lesser known pasta dishes, but that certainly doesn’t betray its remarkable shape and flavour. As a dish, originating from the region of Emilia-Romagna, it consists of a sheet of pasta covered with filling. Not entirely dissimilar from lasagne, one might then think. The difference therein lies (almost literally) in the fact it’s then rolled up into a roulade, before being cooked and served in slices. In keeping with our theme of cultural fusion, our rotolo — literally ‘scroll’ or ‘coil’ in Italian in a nod to its unusual, complex shape —has been appropriately adapted to its American counterpart, the stromboli.

As the equally intriguing origin story of this American innovation reveals, we’ve created a gastronomical amalgamation of sorts. As if the name didn’t already suggest, the story of this uniquely American creation can be traced back to 1950s Philadelphia, where an Italian-American restaurant owner by the name of Nazzareno Romano is known to have started selling a rolled-up pizza dough filled with ham, cheese and peppers. Reminiscent of of the Pennsylvania-style deli scene, our hand-filled rotolo — loaded with Italian salami and cheese — pays due homage to its richer American cousin. These entrancing curls of tangy salami and fresh mozzarella make for a true feast, sure to please all the senses. Ma fate attenzione, it’s likely to be a messy endeavour, but one that’s almost certainly worthwhile. You’ve been warned…

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 Method

  1. Put a baking sheet in the oven and preheat to 200c..
  2. Once the oven has reached 200c, remove the lid from the foil tray, pour the marinara sauce on top. Place on the baking sheet in the oven.
  3. Bake for 15-20 minutes until piping hot throughout.
  4. Remove from the oven and leave to stand for 2-3 minutes.
  5. Use a fish slice to remove from the foil tray. Buon appetito.

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Story

Rotolo di pasta ripieno (literally ''roll of filled pasta'') may be one of Italy’s lesser known pasta dishes, but that certainly doesn’t betray its remarkable shape and flavour. As a dish, originating from the region of Emilia-Romagna, it consists of a sheet of pasta covered with filling. Not entirely dissimilar from lasagne, one might then think. The difference therein lies (almost literally) in the fact it’s then rolled up into a roulade, before being cooked and served in slices. In keeping with our theme of cultural fusion, our rotolo — literally ‘scroll’ or ‘coil’ in Italian in a nod to its unusual, complex shape —has been appropriately adapted to its American counterpart, the stromboli.

As the equally intriguing origin story of this American innovation reveals, we’ve created a gastronomical amalgamation of sorts. As if the name didn’t already suggest, the story of this uniquely American creation can be traced back to 1950s Philadelphia, where an Italian-American restaurant owner by the name of Nazzareno Romano is known to have started selling a rolled-up pizza dough filled with ham, cheese and peppers. Reminiscent of of the Pennsylvania-style deli scene, our hand-filled rotolo — loaded with Italian salami and cheese — pays due homage to its richer American cousin. These entrancing curls of tangy salami and fresh mozzarella make for a true feast, sure to please all the senses. Ma fate attenzione, it’s likely to be a messy endeavour, but one that’s almost certainly worthwhile. You’ve been warned…

Ingredients

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 Method

  1. Put a baking sheet in the oven and preheat to 200c..
  2. Once the oven has reached 200c, remove the lid from the foil tray, pour the marinara sauce on top. Place on the baking sheet in the oven.
  3. Bake for 15-20 minutes until piping hot throughout.
  4. Remove from the oven and leave to stand for 2-3 minutes.
  5. Use a fish slice to remove from the foil tray. Buon appetito.

Nutrition (per portion)

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Recipe Card

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