The incredible Stephen Terry knows a thing or two about cooking - he was mentored by Marco Pierre White, worked at La Gavroche under Michel Roux Jr, and bagged his first Michelin star at the age of 25 – he’s a serious icon!

When we asked him what he would do with Christmas leftovers, he said it had to be a Rotolo. A “kind of rolled lasagne” he said. 

This is a recipe for when you want to impress! It’s time to get creative and make leftovers no one will get bored of.

 

Ingredients

 

550g 00 pasta flour

Four whole eggs

Six egg yolks

Splash of olive oil

Christmas leftovers

 

Method

 

Mix all the ingredients together by hand or in a food processor.

Kneed mixture into a ball, cover with clingfilm and refrigerate for at least half hour.

Divide the pasta dough into four equal parts and roll each one, using a pasta machine set to no. 2 thickness (about 3mm).

Blanch dough in salted boiling water, flush with fresh water, drain, dry on a tea towel.

Clingfilm a clean surface, lay the pasta sheets horizontally on to the surface overlapping them over each other by 20% each time starting from the bottom and working away from yourself.

The filling is all the lovely veggies, roast potatoes and meats from Christmas Day that have been chopped up and pan fried in olive oil with some fresh chopped garlic, dried chilli flakes and maybe some chopped salted anchovies.

Spread this evenly over your pasta leaving the last 8-10cms of the top sheet of pasta free from filling.

Roll the pasta up like a Swiss Roll starting from the bottom. Use the cling film to help you do this but don’t roll the cling film into it!

Once rolled up nice and tight wrap the cling film around it and pop in the fridge to firm up.

Cut into thick slices, leaving the cling film on, shallow fry to colour each side and pop in the oven for approx. 10 mins.

Serve with whatever you fancy! Pickles, mayo and salad are a good place to start.

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