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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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Nov 21, 2019
Dec 03, 2019
