The Delicious Pasta Roses from Modena
Our sheets of fresh pastry are perfect for preparing some of the most tasteful dishes of the Emilian tradition.
Here come the delicious pasta roses from Modena.
Ingredients for 4 people
1 pack of Doremilia sheets of ready pastry
Ingredients for stuffing the pasta roses:
12 slices of ham
12 slices of fontina cheese
Parmigiano Reggiano as preferred
Ingredients for the Béchamel
40 g butter
40 g flour
500 ml whole milk
Prepare the béchamel and add nutmeg and Parmigiano Reggiano. Prepare a pan large enough to lay the sheets of pasta and fill with salted water; bring to boil slowly. Prepare a pan with a thin layer of cold milk and a space for rolling the pasta roses. Take a sheet of Doremilia pasta, cut into half to make the petals of the roses thinner. Soak into boiling water and let cook for 1 minute. Using two perforated ladles, remove it and put it in the cold milk, drip carefully and lay on the cooking top. Spread a layer of béchamel on the Doremilia pasta squares using a spatula. Coat with one layer of ham slices and one layer of cheese. Roll the squares delicately starting from the short side. Cut the rolls in slices about one inch high using a very sharp knife. Arrange the slices in a baking pan buttered or coated with wet and wrung baking parchment. Wet the prepared roses with some milk and bake in the oven at 200°C for about 20 minutes, until the “petals” edges are crispy.