Beet leaves scalded and stuffed with cous cous of raw cauliflower. All it accompanied by a sauce of green apples and nuts.

Ingredients for 12 rolls:

  • 12 of large beet leaves

Ingredients of the rolls filling:

  • 300 g cauliflower florets
  • 80 g pine nuts
  • 50 g raisins
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 teaspoons chopped lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Ingredients for the sauce of green apple and walnuts:

  • 2 green apples
  • juice of 2 lemons
  • 2 tablespoons salted capers
  • 2 tablespoons extra virgin olive oil
  • shelled nuts q.s.

How to prepare the rolls

Wash very well the beet leaves and remove the stems that you will use for other recipes.

Prepare a bowl with cold water and ice.

Blanch in boiling salted water the leaves of beetroot for 30 seconds  cooled the leaves immersing them in the bowl of ice water  drain the leaves from the water and keep aside.

Wash the cauliflower, remove the leaves and cut the cauliflower florets do not throw parties eliminated but use them to make a sauce, a soup, a filling or more.

In a mixer roughly chop the cauliflower florets with the pine nuts. separately coarsely chopped raisins.

Pour into a bowl cauliflower, pine nuts and the raisins chopped, add the rest of the filling ingredients and mix well.

To dial the rolls, put a beet leaf dried on a cutting board the widest part revolt towards you and back sides of the leaf riots upward.

Stampafoglias 2In case the part terminal of the coast leaf prevents you roll up the leaf on itself remove the part terminal of the coast engraving it with a knife.
foglias 4foglias 3Put 1 or 2 tablespoons of filling on the leaf, it depends on the size of the leaf.

Grease with a little oil the sides of the leaf over the filling and fold them inside.

Roll up the roulade on himself. Keep it up for all the other rolls.

Preparing the sauce

Peel the apples, cut them into small pieces and whisk them with the lemon juice and oil.

Desalted capers wash them very well and if necessary by immersing them in water for 15 minutes, drain, chop coarsely and add the pureed apple, stirring well.

Chopped walnuts combined with a knife in one hand and a part of the sauce over.


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