Spinach, Fresh Fig & Prosciutto Rotolo. Team beautiful in season figs with salty proscuitto and blue cheese for a tasty pasta dish with a point of difference.
150g baby spinach leaves
4 fresh lasagna sheets, halved lengthways
8 fresh black figs
100g blue cheese, crumbled
8 slices prosciutto
1 cup thickened cream
1 green witlof, leaves separated
1 red witlof, leaves separated
1 fennel bulb, finely shaved
2 tbsp pinenuts, toasted
1 tbsp olive oil
1 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
Preheat oven to 180°C.
Heat a large frying pan over high heat. Add spinach and cook, tossing, for 3 minutes or until spinach wilts. Remove from heat.
Cook lasagna in a large pan of boiling water for 1 minute or until tender. Refresh under cold water.
To assemble rotolo, trim the top off each fig. Cut into quarters lengthways, leaving the bottom intact. Place a piece of blue cheese in the centre of each fig.
Place a lasagna sheet on a clean work surface. Top with spinach and a slice of prosciutto.
Place a fig on the end and roll in pasta to enclose. Place in a small baking dish. Repeat with remaining figs, pasta, spinach and prosciutto.
Drizzle cream around rotolo. Bake in preheated oven for 10 minutes or until just heated through.
Meanwhile, combine witlof, fennel and pinenuts in a large bowl.
Combine oil, vinegar, honey and mustard in a small bowl. Drizzle over salad and toss to combine.
Divide salad among serving plates. Top with rotolo and serve immediately.