Tag: Rolls

Salad rolls recipe, salad rolls rolled in a leaf – Italian Cuisine

A filling of cold cuts and vegetables (to vary as desired) for a snack or a light lunch, even on the go

Ingrediants

50 g raw ham
50 g sour cream
50 g feta
6 washed lettuce leaves
1 washed tomato
1⁄2 clean avocado
lemon
salt
pepper
gomasio

Duration: 20 min

Level: Easy

Doses: 1 people

For the recipe some salad rolls, salad rolls rolled in a leaf, cut the lettuce leaves in half and remove the rib. Slice the tomato. Also cut the avocado into slices and sprinkle with lemon.
Dried the ham in the microwave for 2 minutes at maximum power and chop it.
Crumble the feta. Season the cream with salt, pepper and gomasio.
Support the leaves on the baking paper, a little overlapping. Spread the cream, arrange the tomato, feta, avocado and ham.
Roll up helping you with the paper, close like candy. Cut in half and serve in the paper.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Rolls with late radicchio with balsamic vinegar and honey – Italian Cuisine

Ingredients for 4 people

1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.

Treviso radicchio rolls, lentils and walnut crumble – Italian Cuisine

Ingredients for 4 people

1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.