Baked filo pastry rolls filled with potatoes, sautéed seasonal vegetables and Grana Padano Riserva, served with spicy tomato sauce

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Baked filo pastry rolls filled with potatoes, sautéed seasonal vegetables and Grana Padano Riserva, served with spicy tomato sauce

Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour
Lactose free Lactose free

Ingredients

8 sheets of filo pastry
100 g grated Grana Padano Riserva
2 potatoes
2 carrots
150 g broccoli rabe
1 red onion
extra virgin olive oil
salt
pepper

For the spicy tomato sauce
25 ml tomato passata
1 clove garlic
2 dried chillies 
1/2 onion
Extra virgin olive oil

Preparation

100 g grated Grana Padano Riserva
2 potatoes
2 carrots
150 g broccoli rabe
1 red onion
extra virgin olive oil
salt
pepper

For the spicy tomato sauce
25 ml tomato passata
1 clove garlic
2 dried chillies 
1/2 onion
Extra virgin olive oil


Peel the potatoes and carrots and cut into julienne strips. Parboil the potatoes, carrots and broccoli rabe in plenty of salted boiling water, drain well and sauté the vegetables in a non-stick pan with a drizzle of oil and the sliced onion.
Leave the vegetables to cool then transfer into a bowl, add the grated Grana Padano Riserva and mix, seasoning with salt and pepper.
Cut the sheets of filo pastry into 2 rectangles of approximately 18x25 cm, place one on top of the other and brush with some water, then fill with the vegetables, using tongs.
Fold over the side edges over the filling and roll up the pastry, making sure the filling is kept tight inside the rolls. Brush the last edge with some water and close firmly.
Arrange the rolls on a baking sheet lined with baking paper, brush with olive oil and bake in a preheated oven at 180 °C for 20-25 minutes, turning them halfway through, until crisp and golden brown.

Fry the chopped onion and garlic in a non-stick pan with a drizzle of olive oil.
Add the tomato sauce and chopped chillies then cook for a few minutes until the sauce has reduced.
Serve the rolls hot with the spicy tomato sauce, left to cool slightly.

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