Servings:
4
Prep time:
45
Cooking time:
60
INGREDIENTS
- 1 pack of rectangular puff pastry
- 3 eggs
- 500 g spinach
- 300 g celeriac
- 200 g potatoes
- 200 g broccoli
- 3 carrots
- 1 onion
- 1 garlic clove
- extra virgin olive oil
- salt
- For the sauce
- 400 g peeled tomatoes
- 10 green olives
- 2 shallots
- 2 hot chili peppers
- 1 garlic clove
- 1 teaspoon of sugar
- 150 ml white wine
- 2 tablespoons of vinegar
- extra virgin olive oil
- salt
- pepper
INSTRUCTIONS
- Put 2 eggs in a pan with cold water, bring to a boil and continue cooking for 10 minutes. Drain and leave to cool.
- Crush the garlic and brown it in a pan with 2-3 tablespoons of oil, then add the spinach, not too drained by the washing water, salt them slightly and let them sauté for 5-10 minutes; when cooked, remove the garlic. (Proceed in the same way if you use the escarole, while if you prefer the chicory boil it previously, otherwise it will be too bitter).
- Reduce broccoli in florets. Peel the potatoes, celeriac and scrape the carrots, cut the 3 vegetables into large and regular chunks, then cook them in steam for 10 minutes together with the florets.
- Cut the onion into 6-8 cloves and brown it in a pan with 2-3 tablespoons of oil for 5 minutes. Add broccoli, carrots, celeriac and potatoes, salt and brown over medium heat for about 10 minutes, stirring occasionally with great delicacy. Remove from heat and let it cool completely.
- Roll out the puff pastry on baking paper and wait for 5 minutes. Then spread the cooked vegetables and hard-boiled eggs cut into 4 slices, leaving a 2-3 cm high edge free on one of the major sides and on both smaller sides. Beat the third egg and with this brush the 3 free margins, then slowly roll the dough proceeding to the free edge of the long side, exerting a slight pressure so that no empty spaces remain inside. Also make sure that the filling doesn’t come out of the roll. Seal it by pressing on the free margins, brush the surface with beaten egg and bake at 180° C for 25-30 minutes.
- Prepare the sauce. Put the coarsely chopped shallots and the garlic clove prived of the germ into a pan with 2 tablespoons of oil. Blend with the wine and, as soon as it has evaporated, add the well-drained peeled tomatoes previously crushed with a fork, the hot chili peppers, the chopped olives. Let the sauce thicken over a gentle flame for 15 minutes, stirring frequently, then add the sugar, the vinegar, a pinch of salt and remove from the heat after a few seconds. Let it cool and then whisk to get a cream.
- Serve the roll cold, but not frozen, together with the hot or cold sauce, as you prefer. You can slice it on the table or serve it in slices.
