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Recipe details
Fusilli roulade with fresh bratwurst and buffalo mozzarella
A compact skillet roulade in which a tender egg wrapper encloses fusilli, browned fresh bratwurst, spinach, and fresh buffalo mozzarella, served over tomato sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 124 kcal/100 g · ≈ 187 kcal/serving
40 minMediumOther
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.
Fusilli, dry egg durum pasta70 g
Fresh bratwurst link, chilled and raw85 g
Buffalo mozzarella ball / pearls, fresh60 g
Large egg50 g
Baby spinach, chopped15 g
Plain tomato sauce80 ml
Olive oil5 ml
Fine salt0.7 g
Black pepper0.3 g
Cookware and utensils
Large pot
Colander
10-inch nonstick skillet
Mixing bowl
Spatula
Directions
01
Bring a pot of salted water to a boil.
Products
Fusilli, dry egg durum pasta — 70 g; Fine salt — 0.7 g
Action
boil water
Time
5 min
Temperature
boiling
02
Cook the fusilli until just tender, following the package time.
Products
Fusilli, dry egg durum pasta — 70 g
Action
cook pasta
Time
10 min
Temperature
boiling water
03
Drain the fusilli in a colander.
Products
Fusilli, dry egg durum pasta — 70 g
Action
drain
Time
1 min
Temperature
hot
04
Remove the bratwurst meat from its casing and crumble it into a skillet.
Products
Fresh bratwurst link, chilled and raw — 85 g
Action
crumble sausage
Time
3 min
Temperature
chilled
05
Brown the bratwurst in the skillet until no pink remains.
Products
Fresh bratwurst link, chilled and raw — 85 g
Action
brown sausage
Time
8 min
Temperature
medium heat
06
Stir the spinach into the cooked bratwurst.
Products
Baby spinach, chopped — 15 g
Action
wilt spinach
Time
1 min
Temperature
medium heat
07
Transfer the bratwurst mixture to a bowl and fold in the fusilli and buffalo mozzarella.
Products
Fresh bratwurst link, chilled and raw — 85 g; Fusilli, dry egg durum pasta — 70 g; Buffalo mozzarella ball / pearls, fresh — 60 g
Action
combine filling
Time
2 min
Temperature
warm
08
Whisk the egg with the pepper and remaining salt.
Products
Large egg — 50 g; Black pepper — 0.3 g; Fine salt — 0.7 g
Action
whisk egg
Time
1 min
Temperature
room temperature
09
Heat the oil in the skillet and pour in the egg.
Products
Olive oil — 5 ml; Large egg — 50 g
Action
set wrapper
Time
2 min
Temperature
medium-low heat
10
Spread the filling over the egg wrapper and roll it into a compact roulade with a spatula.
Products
Fusilli, dry egg durum pasta — 70 g; Fresh bratwurst link, chilled and raw — 85 g; Buffalo mozzarella ball / pearls, fresh — 60 g; Baby spinach, chopped — 15 g
Action
roll roulade
Time
3 min
Temperature
medium-low heat
11
Cover the skillet and cook the roulade until the egg is set and the bratwurst reaches 160°F/71°C internally.
Products
Large egg — 50 g; Fresh bratwurst link, chilled and raw — 85 g
Action
finish roulade
Time
5 min
Temperature
medium-low heat; 160°F/71°C internal
12
Warm the tomato sauce in the empty skillet.
Products
Plain tomato sauce — 80 ml
Action
warm sauce
Time
2 min
Temperature
low heat
13
Slice the roulade and place it over the tomato sauce.
Products
Plain tomato sauce — 80 ml
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
