Tag: Rolls

Rolls of veal and courgette tuna – Italian Cuisine

Rolls of veal and courgette tuna


Try the recipe of veal and zucchini tuna rolls, a simple and easy to prepare summer dish.

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Ingredients for 4 people

Preparation of veal and zucchini tuna rolls

1) Dice the fillets of tuna in oil and blend it together with the firm yolk chopped, the juice of the lemon, 6 tablespoons of extra virgin olive oil, a lightly ground coffee of pepper and a small handful of leaves of parsley washed and dried.

2) Wash up zucchini, cut and slice them thinly with the potato peeler, tuffale for a few moments in boiling salted water, drain and dry on several sheets of absorbent kitchen paper.

3) Spread the thin slices of carpaccio of veal on the cutting board and place a layer of zucchini on each. Roll the slices on themselves and trim the ends of the rolls obtained with an oblique cut.

4) Subdivide the veal and zucchini tuna rolls in individual dishes, cover them with a little of the tuna sauce that you have prepared and serve with the one left aside.

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Roast turkey rolls with cold rice – Italian Cuisine

Roast turkey rolls with cold rice


THE roast turkey rolls with cold rice is the ideal recipe for those who are not satisfied with lightness, but also want a lot of taste and perfect for those who want a fresh, fast and tasty single course for a light dinner or a nutritious and appetizing meal to take to a trip to the beach or in the office for lunch break. The rolls of roast turkey with salt and pepper cold rice are very easy to prepare, just choose a good ready-made turkey breast cut into thin slices and stuff them with a light rice salad, enriched with grilled vegetables and diced emmentaler cheese. The result is really delicious and satisfying especially on hot summer days

Ready-made turkey breast is made with boned and cleaned turkey breast muscles. This material is softened and seasoned with a mix of salt and spices and baked at low temperatures for about 6-7 hours. Once cooked, the topside is then finished and hot-smoked or subjected to a caramel treatment. Turkey breast is healthy, gluten-free and without the addition of polyphosphates and other harmful additives. With the turkey breast, in the kitchen you can make delicious light seconds, among the most appreciated recipes, the stuffed turkey roast

If today you have little fear to devote to cooking, if it's a nice but hot summer day, if your friends have invited you to dinner and you want to bring something tasty, then choose to prepare these delicious rolls of roast turkey with cold rice of Salt and pepper. Try them now! Success is guaranteed!

How to prepare turkey roast rolls with cold rice

1) Prepare the ingredients. Scotta i peas shelled in abundant salted boiling water for 5 minutes, transfer them in ice-cold water and drain them. Boiled in the same water the parboiled rice for the time indicated on the package. Drain it, cool it under running cold water and let it dry. Cut the slices into slices zucchini, in the sense of length, and reduce to the ground the Red pepper. Grill the vegetables 2-3 minutes on each side and cut them into cubes.

2) Season the rice and make the rolls. Mix vegetables, rice and cheese in a bowl emmentaler diced and seasoned with salt, pepper is extra virgin olive oil. Spread a little Cocktail sauce ready on the slices of roast turkey ready. Spread over the rice salad and roll up.

3) Complete. Fixed i roast turkey rolls with cold rice with a thread of chives and servants.

Recipe Rolls with curry vegetables – Italian Cuisine

Recipe Rolls with curry vegetables


Ingredients

  • 500 g potatoes
  • 500 g natural yogurt
  • 350 g cauliflower
  • 1 pc pack of filo pastry (with square sheets)
  • 300 g cabbage
  • 250 g carrots
  • curry powder
  • chopped parsley
  • extra virgin olive oil
  • peanut oil
  • salt
  • pepper

For the recipe of rolls with curry vegetables, collect the yogurt in a very thin gauze and let it drain for at least 4 hours, then season with 2-3 tablespoons of olive oil, 1 teaspoon of chopped parsley, a pinch of salt and a minced of pepper, mixing well.
For the filling: Peel carrots and potatoes, cut them into pieces and scald them in boiling salted water for about 4-5 minutes. Divide the cauliflower into small florets and boil them in salted water for a couple of minutes. Cut the cabbage into thin slices. Heat 3 tablespoons of olive oil in a pan, season with half a teaspoon of curry and cook for a couple of minutes; add the cabbage, season with salt and cook for about 3 minutes over high heat, then add the potatoes, carrots and cauliflower
and continue cooking with the lid for 10 minutes, stirring occasionally. Lower the heat and cook again for 4-5 minutes. Coarsely mash the vegetables with a fork, mixing them well, to get the stuffing of the rolls.
For the rolls: Spread 1 tablespoon of filling on one side of a square of filo pastry and moisten the opposite side with a little water, then close the roll. Fry a few rolls at a time in plenty of hot peanut oil for 3-4 minutes, until they begin to brown. Drain on kitchen paper and serve immediately, accompanied with the yogurt sauce.

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