Tag: Rolls

Fish Rolls Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g milk
450 g flour
250 g boiled white fish
50 g butter
30 g desalted capers
3 eggs
onion
laurel
nutmeg
lemon
parsley
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 10 people

For the recipe of fish rolls, mix 400 g of flour with 2 eggs, a pinch of salt, 4 tablespoons of oil and 80 g of hot water, until you obtain a homogeneous dough. Let it rest for 30 minutes. Meanwhile, prepare the béchamel: melt the butter in a saucepan, add 50 g of flour, cook for 2 'then add the milk, 2-3 slices of onion, 1 bay leaf, salt, pepper and nutmeg.

Cook for 5 ', pass through a sieve and let cool. Chop the fish and mix it with the bechamel, adding a teaspoon of chopped parsley together with the capers. Complete this filling with the juice and grated zest of half a lemon. Roll out the dough to 2-3 mm thick and cut out 10 squares (side 14 cm). Put a spoonful of filling in the center of each.

Brush the edges of the squares with a little egg white then close them by joining the four corners of the squares towards the center and pressing along the edges: seal them well, leaving an opening in the center, like a fireplace. Brush them outside with a little beaten egg yolk and bake them at 200 ° C for 15-17 ". Serve with lemon slices.

Recipe Cabbage rolls with sausage – Italian Cuisine

Ingredients

500 g of tomato sauce
200 g Vialone nano rice
200 g fresh sausage
80 g toasted peeled hazelnuts
60 g dried tomatoes
12 pcs of intact cabbage leaves
parsley
shallot
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Easy

Dose: 8 people

For the recipe for cabbage rolls, soak the dried tomatoes in warm water for 30 minutes. Boil the rice in boiling salted water and drain slightly al dente. Prepare the tomato sauce: chop 1⁄2 shallots, sauté in a pan with a little oil, then add the tomato puree, a pinch of salt and cook for 15 minutes. Chop the drained tomatoes and a sprig of parsley separately. Chop the hazelnuts.
Shell the sausage and brown it in a pan with a little oil for a few minutes; then add the parsley, the tomatoes and finally the rice and sauté it all together; out of the fire, add half of the hazelnuts.
Blanch the cabbage leaves for a few minutes, draining them as soon as they are malleable; cool them
in water and ice, then lay them on a towel and pat dry to dry them. Gently crush the central coast with a meat grinder.
Place a portion of filling in the middle of 8 leaves; roll up over the long sides and roll up, starting from the side of the petiole. Line a pan with 4 cabbage leaves making them overflow, spread the tomato sauce and arrange the rolls; season them with a little oil and heat them in the oven at 180 ° C for about 15 minutes.

10 hot fillings for successful rolls – Italian Cuisine

Sauces, meats, cheeses, vegetables and much more. The rolls are always more exquisite if the filling is rich and tasty. Our ideas inspired by regional traditions and the desire for something new (and good)

A thin slice of meat, a bit of breadcrumbs and finely chopped herbs. Let's start from here, that is from the idea that to prepare good rolls you don't necessarily need an exaggerated amount of ingredients. Indeed, just like the meatballs, they were born to reuse the cheeses, bread and smaller parts of meat left over from previous meals.
But when the roll is not a matter of recovery, then many doors are opened. In fact, with the same slice of meat we can make endless different recipes depending on the filling which we have chosen.
Here 10 of our favorites, between classic tastes, exotic notes and regional inspirations.

Ligurian filling
To prepare this filling, use a teaspoon of pesto and one of boiled and mashed potatoes for each slice of meat, toasted pine nuts and lightly grated Parmesan cheese. The ideal cooking is in white, in a pan with oil and a glass of wine.

Woodman
Here you will stuff your meat with mushrooms that you have previously sautéed, chopped hazelnuts and cheese like castelmagno. This recipe is perfect if served with a generous dose of polenta.

Calabrese
Fill each slice of meat with a slice of Calabrese soppressata and coarsely grated caciocavallo cheese. This filling goes well with both the white recipe and the tomato sauce.

Exotic
Stuff the rolls with sausage that you have shelled and cooked in a pan with cumin and turmeric. The strong flavor of this filling suggests a white cooking and an accompaniment to the previously boiled pilaf rice.

Parmigiano
Each slice of meat should be stuffed with a slice of fried eggplant, a few cubes of mozzarella and a spoonful of tomato sauce. Cooked in the sauce and served with pasta, they are perfect to create a rich and tasty single dish.

Bolognese filling
Stuff each slice with very finely sliced mortadella, a few flakes of pistachio and a sprinkling of Parmesan.

Sicilian filling
Prepare a dough with breadcrumbs, raisins, pine nuts, oil, salt and grated caciocavallo. Use it to fill the slices of meat that you will put on a spit until it is full.

Classic
Stuff each slice of meat with cooked ham and fontina and leave to cook gently wetting with a glass of white wine. They are delicious with mashed potatoes.

Spicy
Put in each slice of meat a filling of ‘nduja and cubes of provola. Given the intense flavor of the filling, it is not recommended to salt the meat.

Montanaro
Stuff each slice of meat with a slice of speck and a slice of malga cheese. If you cook them in white, before closing them peppery abundantly.

Our alternative ideas

Meat rolls are a great classic that always puts everyone in agreement. But sometimes we like it change a little. For this reason we have considered two different directions to vary with respect to traditional preparations.

Gallery to prepare fish rolls with different bases and fillings

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A collection of raw rolls, or prepared without turning on the stove

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