Bacon and Zucchini Rotolo with Mushroom pate ~ Meal
Feature image by Levata
Rotolo means ‘roll’, this is essentially bacon rolled with some yummy ingredients and baked.
Guide
Any leftover mushroom puree is delicious blended with walnuts to make a delicious vegan pate.
Provisions Guide
For 2
2 Long rashes of bacon
1 Zucchini cut into ribbons
2 Bocconcini cheeses sliced thin
A small handful of spinach leaves
150g of mushrooms
Salt and pepper
Balsamic vinegar approx 2-3 tablespoons
Olive oil approx 1 tablespoon
Thyme
Salt and pepper
Tomato relish and a slice of sourdough or gluten free bread to serve
Preparation
Preheat oven 180 deg C
Mix mushrooms, balsamic vinegar, olive oil, thyme, salt and pepper. Bake in the oven for 15 mins until mushrooms are tender. Blend until a smooth paste forms.
Place bacon on a flat surface spread with mushroom paste, then layer zucchini ribbons, bocconcini slices and spinach. Roll like a sushi. You can put some kitchen twine around it to keep it together if required. Repeat for another slice of bacon.
Place the rolls on a baking tray and bake for 10-15 mins until the cheese has just melted.
Put on a plate with toasted sourdough and relish if desired. Enjoy!
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita