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● Vegetable Phyllo Scrolls
Rotolini Vegetali

While phyllo isn’t traditionally Italian, the vegetable filling gives it an Italian spirit.

1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 fennel bulb, quartered, thinly sliced
1 zucchini, cut into strips
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
1/4 cup freshly grated grana padano
12 basil leaves, torn
12 sheets phyllo dough
2 tablespoons sesame seeds

Heat a grill pan over high heat, about 5 minutes. Cook the red pepper, yellow pepper, fennel and zucchini in 2 batches until browned lightly and just soft, turning once, about 8 minutes. Transfer to a bowl. Fold in 2 tablespoons of the olive oil, the salt, pepper, Grana, and basil, then cool. Stack the phyllo and cut lengthwise into 4 pieces. Keeping the phyllo covered with a towel and working with 2 strips at a time, place one phyllo strip on a counter and brush with olive oil. Sprinkle with sesame seeds. Cover with a second phyllo strip. Place a tablespoon of the vegetable mixture on the short side of the strip in a log shape, roll to enclose, folding in the sides after a few turns. Continue with the remaining phyllo and filling. You should have 24 scrolls. Preheat the oven to 425°. Place the scrolls on an 11x17 baking sheet, seam down. Bake 20 minutes, or until golden and crisp. Serve hot. ● Serves 12

Wine Suggestion, Generous full-bodied red

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