WRAPS RAW OF VEGETABLE

You do not want or time to prepare any kind of dough but sometimes prepare wraps?

Here come the vegetables to your rescue

, leafy vegetablesor sliced even raw, or simply blanched, can wrap stuffed of all kinds.

Here’s how to make bundles, rolls, vegetable tacos:

The zucchini thinly sliced, with the mandolin, a potato peeler or a knife if you are more experienced in cutting, in the sense of the length are soft and easily rolled up.

You can immediately stuff them and roll them up for small rolls or, on a plane, overlap one slice on the other in lengthwise to create cannelloni.

The carrots, sliced lengthwise, with the mandolin a peeler or a knife if you are more experienced in cutting, marinate FOR 2 HOURS with:

1 tablespoon of extra virgin olive oil or sunflower if you like a more delicate taste (naturally cold-pressed)
1 tablespoon of lemon juice
1 teaspoon of sea salt (optional)

Then like zucchini, you can immediately stuff them and roll them up for small rolls or, on a level, overlap one slice on the other in lengthwise to create cannelloni.

The beets raw should be sliced very thinly, with the mandolin a peeler or a knife if you are more experienced in cutting, creating large washers, it is preferable to use the central part,(the rest do not throw it, make small cubes or use it for creams or sauces for creams), put in a bowl full of water and let it soak for 2 hours.

Then marinate for 2 hours with:

1 tablespoon of extra virgin olive oil or sunflower if you like a more delicate taste (naturally cold-pressed)
1 tablespoon of lemon juice
1 teaspoon of sea salt (optional)

If you use pre-cooked beets, you only need to slice them with a knife. Usually they do not roll up, but fold up on themselves forming half-moons.

With the salads as: red chicory, brown lettuce, Belgian endive, lettuce, lollo or lettuce.

Using the smaller inner leaves you can create stuffed boats with soft and creamy fillings of vegetable cheeses, eggs, smoked or raw fish.

They will be a snack, a finger food, an appetizer or a light lunch.

With the largest leaves created rolls or rolls, with a knife incise and remove the end of the stem of the leaf that prevents rolling the leaf on itself, stuff and fold it like this:

More coriaceous leafy vegetables like those of cabbages if used raw must be prepared like this:

Remove the central coast that would not allow to roll them up(do not throw anything, everything in the kitchen can be reused, sliced all the ribs very thinly and pass them in the pan or use them for creams and sauces).
Wash the private leaves of the central coast very well.
While they are still wet rub them with salt to soften them, let them rest so sprinkled with salt while you prepare the filling.
Rinse them very well to remove the salt and dry them.

Or if you prefer a softer consistency:

Wash the leaves very well and remove the stalks you will use for other recipes.
Prepare a bowl with cold water and ice.
Blanch the beetroot leaves in boiling salted water for 30 seconds.
Cool them by dipping them in the bowl of ice water.
Drain from the water and keep aside.

To compose the rolls:

Put a dried leaf on a cutting board, the widest part facing you. The filling must be placed in the widest part not on the tip of the leaf and on the back of the leaf that must be facing upwards.
Put 1 or 2 tablespoons of filling on the leaf, the dose of the filling depends on the size of the leaf.
Grease the sides of the leaf with a little oil and fold them inside on the filling.
Roll up the roll on itself.

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