I can only guess how this dish was cooked by Armando's wife Rosalba. It was described on the menu as "fagiolini al basilico in veste delicata di ceci" or green beans with basil softly dressed in chickpeas. This is my version.
Title:For the vinaigrette
2 ripe tomatoes, chopped
juice of 1 lemon
salt
pepper
1/3 cup extra virgin olive oil
Title:For the roulade
2 1/2 cups water
pinch salt
1 garlic clove, finely chopped
125g chickpea flour*
2 tbsp coarsely chopped rocket leaves
pepper
extra virgin olive oil for the tin
Title:For the filling
200g ricotta, processed to a smooth cream and seasoned to taste
salt and pepper
basil leaves
30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
For the vinaigrette: Blend all ingredients until smooth. Taste for seasoning and set aside until needed.
For the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep.
Bake 20 minutes until just firm.
Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
To assemble
Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
*Chickpea flour (besan) is available at health food shops and Indian grocers.
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