Appetizers and Snacks, Fish and Seafood, Meat and Poultry, Vegan/Vegetarian

Rotoli di Frittata (Frittata Rolls) 

Nicoletta December 30, 2018

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Rotoli di Frittata (Frittata Rolls) are a beautiful, Italian-style appetizer, perfect to entertain your guests. The flavors of these rolls are multileveled and the colors are festive and bright. The rolls have a tender frittata outer layer, with various filling combinations: 1) spinach and ricotta, 2) smoked salmon, avocado, and cream cheese, 3) goat cheese and speck.

Want to wow your guests at your Holiday party? Bring out a tray of this variety-packed Rotoli di Frittata (Frittata Rolls).

Song of the day: No Roots – Alice Merton.

Rotoli di Frittat

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

For as much as I love this wonderful time of the year, there is something I dread approaching as we move from Christmas to the New Year. Leaving Canada to go back to Italy.

 

 

People often say I am lucky as I get to live in both Countries, having the best of both worlds, and I also get to skip the harsh Canadian winter. It might be true, but there are times I feel out of place in both places, and there is always something missing no matter where I am. I feel divided in two, longing, missing, and never truly settled anywhere.

What’s worse, at the end of every year, in times of celebration with your loved ones, I have to leave my lover, best friend, partner (and I will miss the cats terribly).

Off to Rome

Actually, as you are reading this post, I will be probably flying towards Rome, where I will land just in time to celebrate New Year’s Eve with my parents and some aunts, uncles, and cousins.

Appetizers, antipasti, are very popular and very well thought of, in any Italian entertaining setting. And since Italians (me included) don’t eat eggs for breakfast, but only for lunch or dinner, these Rotoli di Frittata (Frittata Rolls) are often used as a party finger food.

How do we make these Frittata Rolls?

The rolls have a tender frittata outer layer, with various filling combinations: 1) spinach and ricotta, 2) smoked salmon, avocado, and cream cheese, 3) goat cheese and speck.

We love to work together in the kitchen with Loreto, and that is something I will miss incredibly. These Rotoli di Frittata (Frittata Rolls) were a joint venture, we worked side by side in our tiny kitchen, washing, chopping, sauteing, whisking, baking, rolling, spreading, cutting. And we always make sure to add the secret ingredient, love.

Spinach and Ricotta Rotoli

Your vegetarian guests will love this delicious option. Tender, sauteed spinach on top of smooth creamy ricotta, all wrapped in a fluffy, light frittata, flavored with Parmigiano.

Smoked Dill Salmon, Cream Cheese, and Avocado Tomato Rotoli

Visually stunning, with a multi-level flavor profile, this option hosts wonderfully moist and herbaceous smoked salmon laid on a luxurious bed of cream cheese and nicely accentuated with fresh avocado slices. Here, the frittata is flavored with a smidge of tomato paste that gives a nice acidic touch and beautiful color.

Speck, Goat Cheese, Zucchini Rotoli

Last but not least, for the meat lovers, we have a frittata blessed with beautiful sweet grated zucchini, comforting the interior of aromatic speck and oh so distinct goat cheese. For those of you who do not know speck, it is a type of prosciutto found in Northern Italy, that is salt-cured then slow-smoked with pine or juniper.

When you arrange these Rotoli di Frittata (Frittata Rolls)  on a platter, they look so festive and elegant. Some may even mistake them for some Japanese Maki Rolls. They are a wonderful finger food that is so easy to eat with one hand while in the other you hold your favorite drink. And you’ll make everybody happy because you have something for every taste: the meat lover, the vegetarian, the pescatarian.

Rotoli di Frittat

Hope your New Year’s Eve is filled with laughter and lightheartedness, lots of good food, good friends, lovely family, and conscious drinking.

Rotoli di Frittata

From our kitchen to yours,

Buon Anno! Happy New Year!

Song of the day: No Roots – Alice Merton.

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Rotoli di Frittat

Rotoli di Frittata (Frittata Rolls) 

  • Author: Nicoletta
  • Yield: about 40 rolls 1x
  • Category: Appetizers
  • Cuisine: Italian

Description

Rotoli di Frittata (Frittata Rolls) are a beautiful, Italian-style appetizer, perfect to entertain your guests. The flavors of these rolls are multileveled and the colors are festive and bright. The rolls have a tender frittata outer layer, with various filling combinations: 1) spinach and ricotta, 2) smoked salmon, avocado, and cream cheese, 3) goat cheese and speck.

Inspired by “Fatto in Casa da Benedetta”.


Ingredients

Spinach and Ricotta Rotoli

  • 6 organic free-range eggs
  • 30 g grated Italian Parmigiano Reggiano
  • Pinch of salt
  • 1 large package organic prewashed baby spinach
  • 2 Tbsp E.V.O. oil
  • 1 clove garlic
  • Pinch of salt and fresh cracked pepper
  • 130 g good quality ricotta cheese

Smoked Dill Salmon, Cream Cheese, and Avocado Tomato Rotoli

  • 2 Tbsp tomato paste
  • 6 Organic free-range eggs
  • 30 g grated Parmigiano Reggiano
  • Pinch of salt
  • 130 g Cream Cheese
  • 140 g Smokes Dill Salmon
  • 1 Avocado cut in half and sliced thinly

Speck, Goat Cheese, Zucchini Rotoli

  • 1 cup grated zucchini
  • 1 Tbsp E.V.O. oil
  • 1 clove garlic
  • Pinch of salt and cracked pepper
  • 4 Organic free-range eggs
  • 30 g grated Parmigiano Reggiano
  • pinch of salt
  • 140 g plain goat cheese
  • 100 grams speck sliced thinly

Instructions

Spinach and Ricotta Rotoli

  1. Pre-heat oven to 350° F (180° C).
  2. In a sauté pan drizzle in olive oil, toss in garlic and add spinach, season with salt and pepper.
  3. Cover and sauté till spinach is wilted and soft. About 10-15 minutes on low to medium heat. Take out and place in a fine sieve and squeeze the excess water out. Place in a bowl and set aside.
  4. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  5. In a large bowl whisk eggs, Parmigiano, a pinch of salt.
  6. Pour egg mixture into parchment lined pan and place in middle rack of the oven.
  7. Cook for about 10-15 minutes, check to make sure eggs are not browning on top.
  8. Take out of oven, let cool a bit then grab parchment paper lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of parchment it cooked in.
  9. Spread ricotta evenly and on the top total surface of the frittata.
  10. Take cooked spinach and distribute it on top of the ricotta.
  11. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  12. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight.
  13. Put roll onto a plate and into the fridge for two hours.
  14. Take rotoli out of the fridge and take parchment off.
  15. With a sharp knife cut rotoli into 2cm thick rolls. Arrange on a platter.
  16. Ready to serve.

Smoked Dill Salmon, Cream cheese and Avocado Tomato Rotoli:

  1. Preheat the oven to 350° F.
  2. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  3. In a large bowl whisk eggs with the tomato paste. Add Parmigiano and salt, stir.
  4. Pour into parchment lined pan and place in middle rack of the oven.
  5. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
  6. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
  7. Spread cream cheese all over the top of the frittata.
  8. Layer the slices of salmon on top of the cream cheese.
  9. Place the avocado slices in the middle, all along the long side keeping it an inch or so from the edge.
  10. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  11. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight, Put the rotoli onto a plate and into the fridge for 2 hours.
  12. Take rotoli out of the fridge and take parchment off.
  13. With a sharp knife cut rotoli into 2cm thick rolls.
  14. Place on a platter. Ready to serve.

Speck, Goat Cheese and Zucchini Rotoli:

  1. Pre-heat oven to 350° F.
  2. Butter a 9″x13″x2″ high baking pan and line with parchment paper.
  3. In a medium pan drizzle olive oil and bring to low to medium heat. Toss in garlic and grated zucchini.
  4.  Season with salt and pepper and sauté for about 10 minutes or until zucchini is softened. Drain if you see they’re watery.
  5. In a large bowl whisk eggs, Parmigiano, and salt. Add zucchini and stir.
  6.  Pour into parchment lined baking pan and place into the middle rack of the oven.
  7. Cook for 10-15 minutes making sure to check to see that eggs are not browning on top.
  8. Take out of oven and cool. Grab parchment lined frittata and flip onto a piece of parchment on a wood board or counter. It will come right out of the parchment that it cooked in.
  9. Spread goat cheese all over the top of the frittata.
  10. Layer speck throughout on top of goat cheese.
  11. From the long side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
  12. When you get to the end of rolling allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight. Put the roll onto a plate and into the fridge for 2 hours.
  13. Take rotoli out of the fridge and take parchment off.
  14. With a sharp knife cut rotoli into 2cm thick rolls.
  15. Place on platter. Ready to serve.

Notes

You can let your creativity run wild with the fillings.

Store in the fridge and consume in the next couple of days.

Rotoli di Frittat

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

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6 Comments

  • Avatar
    Reply Milena December 31, 2018 at 11:30 am

    Happy New Year, Nicoletta! Hope you have a great time in Italy and all the best to you both next year. These look delicious:) I love the different fillings – perfect appetizer dish.

    • Nicoletta
      Reply Nicoletta January 1, 2019 at 2:19 am

      Thank you, Milena!! Same to you! These rolls are so great!

  • Avatar
    Reply Kathy @ Beyond the Chicken Coop January 2, 2019 at 5:13 pm

    Safe travels – although I believe you are already well settled in Italy. I hope all went well. These frittata rolls look so lovely. I love all the different colors and flavors. We do eat plenty of eggs for breakfast, but I really love the idea of serving these for an appetizer.

    • Loreto
      Reply Loreto January 2, 2019 at 8:57 pm

      Hi Kathy, yes Nicoletta is safe at home back to work. We were so pleased with these frittata rolls. Loved the flavors and the texture, and you are so right when you said lovely! Thank you so much!
      Cheers!
      loreto

  • Avatar
    Reply Saima January 3, 2019 at 5:52 pm

    The ingredients in this frittata rolls recipe are just yum! Spinach and ricotta…avocado – these are my favourite. I was wondering if I could sub the salmon with some other fish. I’m not a fan of salmon unfortunately.

    • Loreto
      Reply Loreto January 6, 2019 at 11:53 am

      Hi Saima, most definitely. That is the beauty of food it can be very compromising. You can use mackeral, tuna, the world is your oyster. I would love to here what you decided to use and how it turned out.
      Have fun cooking, lots of food love equals deliciousness!
      Cheers!
      Loreto

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