Shallot and chicory rotolo with hazelnuts

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Crush the garlic, then toss in a 23-25cm diameter ovenproof sauté pan or shallow casserole with a little olive oil. Heat gently for 2 minutes, then pour in the passata. Fill the passata jar with 200ml water, swill it around, then add to the pan with the sugar and basil leaves. Bring to the boil, then simmer for 20 minutes or until reduced by half.
2. Meanwhile, heat the extra-virgin oil in a large frying pan, then add the shallots and rosemary. Fry gently for 15 minutes. Add the chicory, season with salt and pepper, then fry for a further 5 minutes. Turn up the heat, pour in the wine and add the butter. Bubble for a few minutes until sticky. Stir through the mascarpone and season to taste. Set aside.
3. Bring a pan of water to the boil and add the pasta sheets (see tips). Cook for 2 minutes or until al dente, then drain and rinse under cold water. Lay out the pasta on a clean, dry work surface and cut each sheet into 3cm x 10cm strips. Roll up the strips lengthways and tuck the rolls upright into the tomato sauce. Spoon the chicory mixture into the rolls – don’t worry if the mascarpone sinks through to the passata.
4. Scatter over the grated parmesan and toasted hazelnuts, then bake for 25-30 minutes until golden and bubbling. Serve immediately.