Rotelle di Borzonasca with Oaxacan Twist

Ingredients

In this Oaxacan adaptation of Rotelle di Borzonasca, we incorporate traditional Oaxacan ingredients and flavors. The original Italian dish is typically filled with a mixture of ricotta cheese, spinach, and ground meat, while our Oaxacan twist includes Oaxacan cheese, roasted poblano peppers, and seasoned ground beef. Additionally, we use a tomato sauce infused with Oaxacan spices to enhance the flavors and give it a distinct Oaxacan taste. We alse have the original recipe for Rotelle di Borzonasca, so you can check it out.

• 250g (8.8 oz) semolina flour 250g (8.8 oz) semolina flour
• 2 large eggs 2 large eggs
• 200g (7 oz) ground beef 200g (7 oz) ground beef
• 1 roasted poblano pepper, peeled, seeded, and diced 1 roasted poblano pepper, peeled, seeded, and diced
• 100g (3.5 oz) Oaxacan cheese, shredded 100g (3.5 oz) Oaxacan cheese, shredded
• 1 cup tomato sauce 1 cup tomato sauce
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Queso fresco, crumbled, for garnish Queso fresco, crumbled, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour and eggs. Knead the dough until smooth and elastic. Let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the roasted poblano pepper, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let it cool.
3. 3.
   Roll out the pasta dough into a thin sheet. Cut it into 10x10 cm (4x4 inch) squares.
4. 4.
   Place a spoonful of the ground beef mixture and a sprinkle of Oaxacan cheese onto each pasta square. Roll the pasta tightly to form a small cylinder.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a baking dish, spread a thin layer of tomato sauce. Place the filled pasta rolls in the dish, seam side down. Pour the remaining tomato sauce over the rolls.
7. 7.
   Bake for 25-30 minutes, until the pasta is cooked and the sauce is bubbling.
8. 8.
   Garnish with fresh cilantro and crumbled queso fresco before serving.

Treat your ingredients with care...

• Semolina flour — Make sure to knead the dough until it becomes smooth and elastic. Resting the dough allows the gluten to relax, making it easier to roll out.
• Roasted poblano pepper — To roast the pepper, place it directly over a gas flame or under the broiler until the skin is charred. Let it cool, then peel off the skin and remove the seeds before dicing.
• Oaxacan cheese — If you can't find Oaxacan cheese, you can substitute it with mozzarella or Monterey Jack cheese.

Tips & Tricks

• If you prefer a spicier dish, you can add a diced jalapeno pepper to the ground beef mixture.
• To save time, you can use store-bought tomato sauce instead of making it from scratch.
• Serve the Rotelle di Borzonasca with a side of Mexican rice and a fresh avocado salad for a complete meal.
• If you want a vegetarian version, you can replace the ground beef with cooked black beans or grilled vegetables.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Rotelle di Borzonasca with Oaxacan Twist hot, garnished with fresh cilantro and crumbled queso fresco. Pair it with a side of Mexican rice and a refreshing avocado salad for a satisfying meal.

Presentation advice

Arrange the pasta rolls on a serving platter, drizzle some of the tomato sauce over them, and sprinkle with fresh cilantro and crumbled queso fresco. The vibrant colors and enticing aroma will make this dish a centerpiece on your table.