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Mar 1, 2007 03:33 PM

An extremely beautiful and tasty, tasty dish from Marcella!

I tried to post this last night, but our Internet went down right in the middle of a nasty storm! Who the heck has tornadoes in February?!? Oh, that's right... Kansas! :-)

I rarely dash right to Chowhound to report a dish immediately after dinner, but this one was SO good! Tonight I made Roselline di Pasta alla Romagnola (Pasta Roses with Ham and Fontina) from Marcella's Italian Kitchen. It was fairly easy, once you have all your assembly in place, and extremely impressive, and most importantly, really tasty! First, I don't like straight ham, so I used Prosciutto. Second, my attempt was so sloppy, but it still turned out great... my prosciutto kept tearing, my fontina would not slice thin at all, and my pasta sheets stuck to the towels! Ah, no matter, once it went to my mouth!

Fresh pasta dough made with 1 large egg and 3/4 cup flour, cut into 10" lengths
4 T. butter
1 cup heavy cream
1 T. tomato paste
1/8 t. grated nutmeg
1 1/2 lbs. boiled, unsmoked ham, thinly sliced
1 lb. fontina, cut into very thin slices
2 to 3 T. grated Parmesan

Blanch the pasta sheets, 3 at a time, in boiling, salted water, just for a few seconds. Immediately plunge into cold water, rinse with running water, and wring the water out as gently as possible. (I actually was amazed at how rough I could be with the pasta and not have it tear.) Lay the pasta sheets out on a towel, and cover with another towel. Do this until you have used all your pasta sheets. Add butter and cream into a small pan and cook until cream is reduced slightly (I did add a minced garlic clove too). Add the tomato paste and nutmeg and stir until tomato paste has dissolved (this will be the consistency of buttermilk). Spread enough sauce into a 16x9 baking dish to thinly coat the bottom. Take a pasta sheet, layer with ham, and then fontina, and roll up jelly roll style; cut into 1-inch widths. Slice each roll crosswise 1/2" down, and place cut side up in baking dish. (Be careful not to crowd them too much.) Repeat with remaining pasta, ham, and cheese. Spoon a little bit of sauce on each roll, and press slightly on them to open the "rose" up a little bit. Sprinkle with Parmesan. Bake for 15 min. at 450 degrees F.

The picture doesn't do it justice, but here it is anyway: It wouldn't load, so here's the link:

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  1. Looks beautiful! How long do you figured it took you to assemble?


    1 Reply
    1. re: daily_unadventures

      I would say probably about 20 min. after I had the pasta cooked and cheese sliced, and the sauce is so simple it comes together in just minutes.

    2. I have to mention (as a fair warning) that the leftovers are not nearly as good, way too greasy. If I were doing it again, for just the two of us, I would split the roses between two dishes and freeze one of them for a later date.

      1. Thanks for your enthusiastic report, Katie! I know how much I like a recipe by how quickly I feel the need to announce it to everyone on CH!

        Your post brought back memories of when I made this dish a while ago. See my report w/ link to photo here:

        While I liked the dish, I can't say that I loved it. Of course, I don't think I used the best ingredients for the dish. My pasta was too thick; ham wasn't that great; I didn't use the real parmigiano reggiano. I do remember thinking the dish was too sweet overall though. Maybe I'm not a big fan of fontina. I don't remember the leftovers being overly greasy, but I can see how it would taste best freshly cooked.

        Farmersdaughter was the one who got me to try the dish to begin with. Her report here:

        1 Reply
        1. re: Carb Lover

          How funny! I think that was before my Chowhound time, just slightly! My pasta was very thin, we made it and rolled it out to the next to the last setting on the KA, and you can never go wrong with prosciutto, in my opinion! I did not think it was sweet at all, but I wonder if me adding the garlic cut some of the sweetness out? I can't say that I've had a whole lot of experience with Fontina, but I really enjoyed it in this dish.

        2. >>>The picture doesn't do it justice, but here it is anyway: It wouldn't load, so here's the link:

          It may not do it justice, but it makes me want to try it. And that's justice. Thanks, Katie.