Restaurant Impero in Sizzano is a place you wish you could stumble on
A family-run restaurant is a favourite for locals in Novara, with regular guests popping in for lunch and dinner to eat what Chef Paola Naggi has created for the day.
Restaurant Impero has a strong family legacy, Chef Paola learnt how to cook from her mother and now with her sister running the dining room, are a restaurant worth traveling for. Chef Paola is modest but definitely knows how to cook and can rival those in the Michelin world. Her recipes are tasty but hearty, no-fuss but delicious, a true destination for people who want great Italian food with even better company. Go for traditional dishes from the region and speak to the lovable chef Paola and her sister, Emanuela, they are a true gem from Novara 
A recipe I loved was ROTOLO DI PASTA BISCOTTO, a delicious soft roll made with spinach and served with a light but creamy yogurt sauce – simple but completely reminiscent of a great chef in a beautiful country-side Novara town.
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Rotolo di Pasta Biscotto: Roll Spinach Pasta with Yogurt Sauce
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender pasta roll filled with spinach and parmesan, drizzled with a bright lemon-yogurt sauce. A simple, elegant Italian-inspired dish.
Ingredients
- 4 eggs
- 0 lbs (150 gr) smooth butter
- 0 lbs (75 gr) flour
- Salt
- 0 lbs (200 gr) spinach
- 1 egg
- 0 lbs (25 gr) Parmesan cheese
- Salt
- 0 lbs (125 gr) yogurt
- 1 tbsp (20 ml) extra virgin olive oil
- Lemon juice
Instructions
- For the roll:
- Beat the egg whites until stiff. Melt the butter, then add it to the egg yolks, the flour, and the egg whites.
- Roll out the dough on a baking tray and bake for 7 minutes at 170°C (338°F).
- For the filling:
- Whisk the spinach with the Parmesan cheese, the egg, salt, and nutmeg.
- Once the dough is ready, spread the filling and roll it up.
- For the yogurt sauce:
- Mix the yogurt, lemon juice, and salt.
- Cut the roll, while still warm, into slices and serve over the yogurt sauce.
Notes
- To prevent a soggy roll, ensure the spinach is thoroughly squeezed of excess moisture before mixing with the other filling ingredients.
- For a richer flavor, use Greek yogurt instead of regular yogurt in the sauce.
- Leftover pasta roll can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the roll
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What is rotolo di pasta biscotto?
It is an Italian rolled pasta or egg-based sheet cake that is filled, rolled up like a log, and sliced to serve. In this version, the dough is a light sponge baked in a thin layer and then rolled around a savory spinach and cheese filling.
Why does this recipe call for stiff egg whites?
Folding stiffly beaten egg whites into the batter makes the pasta sheet light and flexible rather than dense, so it can be rolled without cracking after baking.
Can I use frozen spinach instead of fresh?
Yes. Thaw it thoroughly and squeeze out as much liquid as possible before using, or the filling will be too wet and the roll will be soggy.
How do I keep the roll from cracking when I roll it?
Roll the pasta sheet while it is still warm, using a clean towel to help guide it. Rolling it cold makes it brittle and prone to splitting.
