Simoné Coetzee’s pasta roulade with nasturtium pesto
FILLED PASTA ROULADE WITH NASTURTIUM PESTO Executive chef at African Relish Recreational Cooking School, Prince Albert, Great Karoo "I was inspired by Giorgio Locatelli's recipe for rotolo, a basic rolled pasta that can be combined with almost any filling, plain or extravagant."
- Egg pasta:
- 250g '00' flour or strong white bread flour
- 5ml (1 tsp) salt
- 4 large free-range eggs
- Nasturtium pesto:
- Bunch of nasturtium leaves (or sweet basil)
- Bunch of wild sorrel (optional)
- 2 cloves garlic
- 125ml (½ cup) raw cashew nuts
- 125ml (½ cup) olive oil
- 125ml (½ cup) parmesan, freshly grated
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Other ingredients:
- Olive oil
- Sea salt and freshly ground black pepper
- 45ml (3 tbsp) olive tapenade
- 1 bunch spinach
- 100g soft goats' cheese
- 1 butternut, peeled, roasted and mashed
To make the pasta, place the flour and salt on a clean surface and make a well in the middle. Break the eggs into the well and slowly incorporate the flour from the edges, mixing until the dough comes together. Knead till smooth, cover in plastic wrap and rest in the fridge for 30 minutes.
To make the pesto, use a blender to mix all the ingredients to a smooth paste.
Using a pasta machine, roll the pasta out to the second-thinnest setting. Spread 3 sheets of pasta on a clean tea towel, slightly overlapping. Spread olive tapenade over the pasta, followed by a layer of spinach leaves, goats' cheese and butternut purée. Roll the pasta into a sausage inside the towel and tie each end securely with string. Poach in a pot of boiling water for about 30 minutes. Remove the towel and slice the roulade. Drizzle with pesto and olive oil, season and serve garnished with nasturtiums or basil.
Serves 6 as a starter