Rice rolls

Nov 25, 2019
Involtini di riso

INGREDIENTS

  • 180 g of Testa Apollo Rice
  • 8 cabbage leaves
  • 1 egg
  • 40 g of parmesan cheese
  • 50 g of cooked ham (a whole slice) or Bologna mortadella
  • 80 g of scamorza (smoked for me)
  • 1 shallot
  • extra virgin olive oil
  • salt and pepper
  • a little butter for the pan

PROCEDURE

  • Wash and blanch the cabbage leaves in salted water. Drain them in iced water to preserve the color. Pat them dry well,
  • Cook the rice al dente in salted water.
  • Slice the shallot and sauté the rice for a few minutes.
  • Dice the slice of ham and scamorza. Mix with the rice, adding the parmesan and egg. Season with salt and pepper.
  • Butter the pan. Wrap the rice mixture in the cabbage leaves and place them in the pan.
  • Sprinkle with small curls of butter and a little Parmesan.
  • Bake for 20 minutes at 200° (adjust according to the power of your oven), they should brown slightly.

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