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So this month we are also ready on the starting blocks, even if a bit 'late, indeed, the wire, for ' MT challenge of January. The winner of last month, the dearest Mapi , has chosen as the recipe of the month cabbage rolls. At first I was a little 'discouraged, as they usually prepare in the traditional way, but finding the variants, is very different. Then I hit the assertion of Alessandra , giving full freedom on the "forms" of rolls and "stuffed", so, mumble, mumble, I started thinking about geometric shapes: spherical, cubic, cylindrical ... but I'm not a capacity for choice, so here they are ... all three ^ _ ^
Then I thought the filling, and instead of meat if we had put the fish, or vegetable polenta Or ...?
Mumble, mumble, here we are in the embarrassment of choice, and this time I opted for the simplest choice: three shapes, three stuffed ;-)
all'intingolo Now I think, but here are the sauces that suit was more difficult, because I think one of the variants proposed only need a little oil and another goes perfectly with a few drops of balsamic vinegar, but the third, that no, the third required a hot sauce, so gorgeous, even racy, well, cheese, or rather .. a fondue.
Tris cabbage rolls:
Ingredients: 1 cabbage
2 medium potatoes
50 g butter 1 egg 1 teaspoon grated Parmesan
5-6 dried mushrooms 1 tablespoon
oil 100 g of tuna in oil 1 tablespoon mayonnaise
100 g of polenta with radicchio
salt 150 ml milk 100 g fontina
1 teaspoon cornstarch
Blanch the leaves of Savoy, formerly washed in salted water for about 5 minutes. Drain, immerse in cold water and put them to dry on a towel. When they are dry, remove the center ribs. To roll the ball
potatoes and mushrooms, boil the potatoes for about 40 minutes. Soak mushrooms in warm water and after a few minutes, chop coarsely and fry in hot oil for 3-4 minutes. Drain and set aside. Mash the potatoes are still hot and put them in a bowl with butter, Parmesan and a pinch of salt. Stir, then add the egg and finally the mushrooms. Place the stuffed potatoes and mushrooms in the center of a cabbage leaf and roll up to form a ball. Put aside.
For cubic polenta roll: prepare the polenta cooking the flour in boiling water, as indicated on the package. When it is ready, pour into a baking dish, resulting in a layer up 3 fingers. Allow to cool and cut into cubes. Clothe them with the cabbage leaves and tie with kitchen twine.
For the cylindrical roll of tuna mix tuna with mayonnaise, spread the cream on the cabbage leaves, fold the sides of the leaves inward and roll up.
Steam the rolls for about 10 minutes from boiling.
Prepare the fondue. Cut the Fontina cheese into small pieces and soak in milk for a couple of hours. Add the corn flour and put on the fire until a thick sauce. Pour a spoonful of sauce the center of the plate put on it and roll the cabbage and potatoes.
the sides have the other two rolls to tuna and season with a little oil and the polenta with a few drops of balsamic vinegar.
almost certainly have arrived (or maybe) to last this month to submit the recipe and I are committed to meet the demand of last month's Ale: make a crap! :-D but for the world I would have lost on the comments on my plate ... and then this month it has only sixty to do! :-DDD
And today is his birthday and I take this opportunity to make them my best wishes.
Anna Luisa
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