Rotolo Rose Recipe

An amazing rolled pasta with cheese, Besciamelle and prosciutto dish my mother-in-law in Italy used to make on Sundays every once in a while. When we knew Rotolo Rose was for lunch, nobody was ever late… period!

Rolled Pasta with Prosciutto, Besciamelle & Cheese


  • 4 slices of lasagna dough
  • 5 large slices of ham
  • 12 kraft slices cheese (white)
  • Besciamelle
  • 100 gr.(1/2 cup) parmesan cheese
  • ½ lt. fresh heavy cream

Use a large pot. Fill it ¾ of the way with water. Add salt and oil. Bring to boil. Cook the lasagna sough with care, making sure not to break the slice. After about 4 minutes, remove from the water and let it dry on a clean linen towel. Shred one slice of ham with your fingers and place it loosely on the dough. .Repeat this process with 3 slices of cheese. Sprinkle some besciamelle sauce (recipe below) on it. Add Parmesan cheese. Now roll the dough and cover it tight with saran wrap (clear plastic film). Place in the fridge. When ready to bake, spread some butter on a baking tray. Cut the rolls in slices about 1.5 cm (½ inch) thick and place them in the baking dish. Pour the heavy cream on it and sprinkle some more Parmesan cheese. Bake in the oven at 250 C for about 15m or until golden. Remove from the oven and let it rest for about 4 minutes. Serve warm.

Besciamelle Sauce

•100 grams (3 ounces) of butter
•100 grams. (4 tbsp) of flour
•1liter of milk (1 quart)

Place the butter in a non stick sauce pan and let it melt at low heat. Add the flour using a whisk. Don’t let lumps form. Warm the milk and add it slowly the flour and butter using a wooden spoon or a whisk. Return to low heat and bring to boil. Add a pinch of salt and a sprinkle of nutmeg. Stir often for about 15m.. Remove from heat and let cool.

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