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Goats' cheese, butternut squash, pancetta and sage rotolo
Fruit and vegetables
1 small
butternut squash
, peeled and cut into 1cm/½in cubes
1
red onion
, finely chopped
2
garlic
cloves, finely chopped
1 large red
chilli
, finely chopped
2 tbsp finely chopped fresh
sage
150g/5½oz young small
spinach
leaves, washed and drained
150g/5½oz freshly podded
broad beans
, cooked, peeled and refreshed in cold water
½
lemon
, juice only
Cooking ingredients
180g/6oz 00 pasta flour, plus extra for dusting
1 tbsp
olive oil
rapeseed
oil
, for frying
salt and freshly ground
black pepper
extra virgin
rapeseed oil
Dairy, eggs and chilled
1 free-range
egg
4 free-range
egg yolks
250g/9oz
goats' cheese
, rind removed
100ml/3½fl oz
double cream
Meat, fish and poultry
200g/7oz
pancetta
, cut into 1cm/½in cubes
Other
150g/5½oz freshly podded
peas
, cooked and refreshed in cold water
Back to recipe
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