Capri Rolls

Capri Rolls

Recipe Details

. Difficulty: Low . Cheese: Provolone Valpadana PDO . Servings per: 4 people . Preparation: 30 min . Cooking: 15 min


Without dry fruits Without dry fruits
Without crustaceans Without crustaceans


20 sheets of phillo pastry- side
15 cm
300 g of sedanini (type of pasta)
50 g melted butter
4 small julienne-cut sun- dried tomatoes
1 julienne- cut courgette
1 spoonful of extravergin olive oil
30 g grated spicy Provolone Valpadana PDO
30 g grated cacio
40 small leaves of fresh sweet marjoram


Pan-fry the julienne-cut courgette.

Meanwhile cook the pasta al dente, strain it and serve it with the sun-dried tomatoes, the courgettes, the cheeses, the fresh marjoram, the salt and the pepper. Then let this cool down.

Roll out the sheets of phillo pastry, grease them with melted butter, put the filling inside them, refer to the pastry in the right corner.

Roll it up and be careful the rolls are sealed.

Finally, put them into the oven at 230 degrees for approximately ten minutes, in a pan covered with greaseproof paper.
Garnish the rolls as you prefer with a drop of dense and spicy tomato and a leaf of fresh marjoram.
Share on: facebook share twitter share pinterest share

Italian Cheeses

Provolone Valpadana cheese
Provolone Valpadana cheese

Provolone Valpadana is a semi-hard, 'pasta filata' (or spun-curd) cheese with a smooth rind. The flavour, aroma and look of Provolone Valpadana PDO are best enjoyed fresh and uncooked