Potato and veggie baked Rotolo with green pesto
½ onion finely chopped
220g fresh spinach
80g mascarpone cheese
100g green pesto
2 medium red peppers in halves
2 medium courgettes sliced lengthways with a potato peeler
6 medium potatoes peeled and sliced into thin rounds (4-5mm thick)
100g grated mozzarella
40g grated parmesan
1 tbsp olive oil
Salt to taste
Chopped chives (optional)
Preheat the oven to 180°c, line and grease a low sided baking tray with parchment paper. Heat a pan, add 1tbsp rapeseed oil, add the onion and cook for 3 minutes until translucent and softened. Add in the spinach and stir, allowing it to wilt for 30 seconds, turn off the heat then add in the mascarpone cheese and basil pesto, stirring until they are evenly mixed and then set aside.
Sprinkle half of the parmesan cheese (20g) evenly on the lined baking tray, arrange the slices of potato on top so that they are overlapping horizontally and vertically. This is an important step as it holds the bake together. Repeat this step until the whole tray is full. Sprinkle the remainder of the parmesan over the potatoes and bake for 25-30 until they are cooked (slightly golden), but not hard.
Place the peppers and courgette slices in a large baking tray (you may need 2 trays) and cook for 25 minutes. When the peppers are cooked place them in a plastic bag and allow them to cool for a few minutes. Remove them from the bag and gently remove the skins, flattening them out so they resemble flat sheets of pepper.
Spread the spinach, pesto and mascarpone mix evenly over the cooked potato sheet. Layer the peppers and courgettes over the spinach mix and sprinkle with the mozzarella.
Take one end of the potato sheet, while holding on to the parchment paper, and begin to roll it away from you (like rolling a swiss roll). When it is completely rolled up, make sure that the seam is underneath the completed roll, place it on a greased baking sheet and cook for 20 minutes.
Allow to cool for 5 minutes, garnish, slice and serve.
Serve with a green salad – and it’s also great eaten cold the next day!