Tag: Rolls

Recipe Eggplant and carpaccio rolls – Italian Cuisine

Toast the pine nuts in the pan for 2-3 minutes, then chop them coarsely with a knife. Spread the slices of carpaccio sulpiano work and sprinkle with pine nuts.
Add a few leaves of thyme, grated pecorino cheese, freshly ground pepper and, if you wish, a piece of minced garlic.

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Spread the slices of carpaccio on the work surface and sprinkle them with pine nuts. Add a few leaves of thyme, grated pecorino cheese and freshly ground pepper
and, if you want, a piece of minced garlic. Close the roulade slices, tucking the sides well, so that the filling does not come out during cooking. Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.

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Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.

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Clean the aubergine, level it at the base so that it can rest firmly on the cutting board or on the slicer. Cut it into very thin slices; choose the 12 largest slices and scald them in a non-stick pan greased with oil for 1 'per side.

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Dice the tomatoes, summarily remove the seeds; cut the mozzarella into sticks. Spread the aubergine slices on the work surface, fill them with the tomato and perfume with chopped basil leaves. Season with salt, pepper and grated parmesan, then add a mozzarella stick
and close the slices in a roll.

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Place the rolls on a plate lined with baking paper, seasoned with
a little oil and cook in the oven at 200 ° C for 2-3 '. Take them out of the oven before the mozzarella is completely melted coming out of the roll. Serve 3 rolls
of meat and 3 of aubergine per commensal, completing with diced tomatoes,
basil and thyme to taste.

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rice paper rolls – Italian Cuisine

When you want a fresh, colorful and light lunch break, trust the rice paper. Here's where to find it and how to use it in the kitchen

What we propose today is an excellent alternative to the classic quick lunch based on sandwich, piadina or pizza slice.
A healthy and very light recipe that comes from the East and that will make your colorful and fresh sundresses.

What is rice paper

Rice paper or wonton pasta (bành tràng in original ligua) is a Vietnamese preparation based on rice flour, water and salt.
It looks like a kind of wafer, it is round and can be used for the preparation of many rolls and rolls like the ones we offer today. It can be used raw, but it is also suitable for steaming and grilling.

Where to buy rice paper

If before it was very difficult to find it, in recent years, with the spread of Asian cuisine, this has also become a product from the supermarket.
You can also find it in organic and natural food stores or in Asian food stores.

How to use rice paper

To create the rolls, just dampen it with cold water and then shape it with your hands.
Stuff it by making a strip in the center with all the ingredients following the diameter, but still leaving some space at the ends.
Then bend towards the inside first two ends and then roll the sheet over the filling.
At this point the roll will be ready and if it remains a little open, stick it with a brush of water.

How to stuff the rolls

The nice thing about this dish is that you can prepare it with what you prefer, using colors in particular.
So choose particularly brilliant raw vegetables such as carrots, lettuce, avocado, radicchio, peppers whether yellow or red or green and everything that comes to mind.
The only care is to cut the vegetables very thinly into strips, so that they can be aligned according to a chromatic order and with a certain criterion within the rice paper.
The roulade, once ready, is served cut into sections to show the beauty of the colors inside.

The ideal ingredients for the summer

This season you have lots of vegetables available and then use them as we explained in the previous paragraph.
Cut the carrots and matches and the cucumbers too, keeping the skin and an avocado not too ripe.
Also cut the iceberg salad and lettuce into a banner.
Also add some sprouts because they make color and give freshness and crispness.
As for the protein portion of the dish, add grilled tofu or chicken.
If you like legumes we recommend lentils or cannellini beans cream.
And speaking of cream, it must never lack inside a sauce that assembles and gives a little creaminess.
Hummus, guacamole, tzaziki, yogurt sauce or vegan mayonnaise. You decide.

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Omelette rolls: beautiful, fast and for all tastes – Italian Cuisine

The omelette is really a fast and versatile dish: try also to roll it up stuffing it with the ingredients you prefer or trying our recipes!

There omelette it is really the queen of quick and easy dishes to make: just beat eggs, add favorite ingredients (or leftovers in the fridge) and the dish is done. However, in order not to do "the usual omelette", we can present it sometimes in the form of a stuffed roll.
THE omelette rolls they are a fast and original way to propose something different on the table and there is really no limit to the imagination: they can be filled as you want.
Here are some examples of recipe, all signed La Cucina Italiana. Try it right away, even as a cold dish, ideal for picnics or lunch breaks in the office.

Omelette roll with feta and pumpkin flowers

For this roll, the trick of goodness is to make it … green. Peel, blanch and then sauté the herbs in a pan, which will then be added, chopped, to the beaten eggs. Pour the mixture over a baking tray, covered with baking paper, and after leveling it, bake the omelette at 180 ° for about 10 minutes. Let it cool, fill it with pieces of feta cheese and open pumpkin flowers. Roll it up and put it back in the oven. Finally, let it cool and serve in rounds.

Omelette roll with beans

The Fava beans they are a typical legume of the summer season. For this recipe, prepare the omelette in the pan as usual, but do not turn it, so as to leave the surface a little behind with cooking. Then place it on a baking tray, ready to be baked, but first garnish with flaked pecorino and broad beans. Roll it up and bake it for about 7 minutes at 150 °. Remove from the oven, let cool and serve in rounds on a bed of misticanza.

Omelette roll with ricotta and artichokes

Ricotta and artichokes it really is a winning combination in the kitchen, with that mix of delicate and pungent flavors. Use them to garnish your omelette roll. Do this: prepare the usual omelette in the pan. Meanwhile, cook the artichokes in the pan, cut into thin slices and work the ricotta with salt and pepper. Spread the ricotta cream on the prepared omelette, add the artichokes, roll, cut into round slices and the dish is ready.

Roll of speck omelette and monk's beard

To do this roll first of all, boil the monk's beard, to be crumbled together with the omelette mixture. Spread the mixture over the baking tray, covered with baking paper, and bake at 160 ° for about 15 minutes. Let the omelette cool, while you cut the speck into strips and make it crispy in a pan. Garnish the omelette with the bacon and hulled pumpkin flowers. Roll up and serve cut into rounds.