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Recipe details
Andouille Roulade with Grana Padano and Rotini Filling
A smoked andouille link and savory rotini filling are wrapped in a blanched Savoy cabbage leaf, seared, sliced, and served warm. A dinner idea with ingredients and cooking steps in one place.
≈ 194 kcal/100 g · ≈ 147 kcal/serving
35 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link, chilled, cooked and smoked, pork, natural casing85 g
dry rotini pasta, egg durum, smooth surface, no filling70 g
aged grated Grana Padano25 g
Savoy cabbage leaf45 g
carrot, finely diced60 g
olive oil15 ml
black pepper0.5 g
salt1.5 g
Cookware and utensils
large pot
10-inch skillet
tongs
cutting board
chef’s knife
colander
wooden spoon
Directions
01
Bring a large pot of salted water to a boil.
Products
salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling
02
Blanch the cabbage leaf in the boiling water until pliable.
Products
Savoy cabbage leaf — 45 g
Action
blanch
Time
2 min
Temperature
212°F / 100°C
03
Transfer the cabbage leaf to a plate and cool it briefly.
Products
Savoy cabbage leaf — 45 g
Action
cool
Time
3 min
Temperature
cool to handle
04
Boil the rotini until just tender according to the package timing.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
boil
Time
9 min
Temperature
212°F / 100°C
05
Drain the rotini in a colander.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
drain
Time
1 min
Temperature
hot
06
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
350°F / 175°C skillet surface
07
Sauté the diced carrot until slightly softened.
Products
carrot, finely diced — 60 g
Action
sauté
Time
4 min
Temperature
medium heat
08
Stir the rotini, Grana Padano, and black pepper into the carrot.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g; aged grated Grana Padano — 25 g; black pepper — 0.5 g
Action
stir
Time
2 min
Temperature
warm
09
Place the andouille link on the cabbage leaf and spoon the rotini mixture alongside it.
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 85 g; Savoy cabbage leaf — 45 g; dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
fill
Time
2 min
Temperature
room temperature
10
Roll the cabbage leaf tightly around the link and filling.
Products
Savoy cabbage leaf — 45 g; Andouille link, chilled, cooked and smoked, pork, natural casing — 85 g; dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
roll
Time
2 min
Temperature
room temperature
11
Sear the roulade seam-side down
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 85 g; Savoy cabbage leaf — 45 g
Action
sear
Time
1 min
Temperature
165°F / 74°C internal
12
turn it with tongs until the andouille reaches 165°F / 74°C
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 85 g; Savoy cabbage leaf — 45 g
Action
sear
Time
1 min
Temperature
165°F / 74°C internal
13
Slice the roulade and serve it warm.
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 85 g; dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
slice
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available