Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of freshly ground black pepper
- 2 tablespoons of all-purpose flour
- 1/2 cup of chicken broth
- 1/2 cup of heavy cream
- 1/2 cup of grated Gruyere cheese
- 4 (8-inch) rolled-up lasagna noodles
- 2 tablespoons of butter, melted
- 1/4 cup of grated Parmesan cheese
Special Equipment Needed:
- Large skillet
- 9x13-inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are softened, about 5 minutes. Stir in thyme and black pepper.
3. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute.
4. Gradually add chicken broth and cream, stirring constantly. Cook until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in Gruyere cheese.
6. Spread 1/4 of the mushroom mixture in the bottom of a 9x13-inch baking dish. Place 2 lasagna noodles over the mushroom mixture. Spread 1/2 of the remaining mushroom mixture over the noodles. Place the remaining 2 lasagna noodles over the mushroom mixture. Spread the remaining mushroom mixture over the noodles.
7. Drizzle melted butter over the top of the Rollò. Sprinkle with Parmesan cheese.
8. Bake for 25 minutes, or until the Rollò is golden brown and bubbly.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 4
Nutritional Information:
Calories: 479
Fat: 29 g
Carbohydrates: 32 g
Protein: 19 g
Substitutions for Ingredients
- Olive oil can be substituted with butter or vegetable oil.
- Onion can be substituted with shallots or leeks.
- Celery can be substituted with bell peppers.
- Mushrooms can be substituted with other vegetables such as zucchini or eggplant.
- Thyme can be substituted with other herbs such as oregano or basil.
- Heavy cream can be substituted with half and half or milk.
- Gruyere cheese can be substituted with other types of cheese such as cheddar or mozzarella.
- Lasagna noodles can be substituted with other types of pasta such as penne or fettuccine.
- Butter can be substituted with margarine.
- Parmesan cheese can be substituted with other types of cheese such as Romano or Asiago.
Variations:
- The Rollò can be topped with breadcrumbs before baking for a crunchy topping.
- The Rollò can be topped with cooked bacon or sausage for added flavor.
- The Rollò can be topped with chopped nuts for a crunchy texture.
Tips and Tricks:
- The Rollò can be assembled ahead of time and refrigerated until ready to bake.
- The Rollò can be frozen for up to 3 months. Thaw in the refrigerator before baking.
Storage Instructions:
The Rollò can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Rollò can be reheated in the oven at 350 degrees F for 10-15 minutes, or until heated through.
Presentation Ideas:
The Rollò can be served with a side salad or steamed vegetables for a complete meal.
Garnishes:
The Rollò can be garnished with chopped parsley or fresh herbs.
Pairings:
The Rollò pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
The Rollò can be served with a side of roasted potatoes, steamed vegetables, or a salad.
Troubleshooting Advice:
If the Rollò is not browning, increase the oven temperature to 400 degrees F and bake for an additional 5 minutes.
Food Safety Advice:
Always use fresh ingredients when making the Rollò and store leftovers in the refrigerator.
Food History:
Rollò is an Italian dish that originated in the 19th century. It is traditionally made with lasagna noodles, mushrooms, and cheese.
Flavor Profiles:
The Rollò has a savory flavor with hints of garlic and herbs. The Gruyere cheese adds a creamy, nutty flavor.
Serving Suggestions:
The Rollò can be served as a main course or as a side dish.
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