INGREDIENTS
Ingredients:
- 6 pcs of cabbage leaves
- 100 grams of millet
- 10/12 pcs of dried tomatoes
- Q.b. capers
- q.b. taggiasca olives
- q.b. e.v.o. oil
PROCEDURE
Procedure:
Start by rinsing the millet, then place it in a pot of cold water using twice its weight (a ratio of 1 to 2, millet to water).
Bring everything to a boil, then lower the heat and cook for about twenty minutes until all the water is absorbed; the millet should be cooked and slightly sticky. In the meantime, blanch the whole cabbage leaves for a few minutes to soften them, then drain them and let them cool.
Prepare the filling by finely chopping capers, dried tomatoes and olives with a knife.
To make the rolls, take a cabbage leaf and place a portion of cooked millet and some of the mince just made on it, then roll up and close the leaf.
Separately, prepare a sauce by blending a blanched cabbage leaf and a small part of the chopped capers, tomatoes and olives to obtain a creamy dressing. Finally, sauté the rolls in a pan with a drizzle of oil until they are slightly golden and crisp, and serve immediately, sprinkling the prepared sauce on top of each roll.
Start by rinsing the millet, then place it in a pot of cold water using twice its weight (a ratio of 1 to 2, millet to water).
Bring everything to a boil, then lower the heat and cook for about twenty minutes until all the water is absorbed; the millet should be cooked and slightly sticky. In the meantime, blanch the whole cabbage leaves for a few minutes to soften them, then drain them and let them cool.
Prepare the filling by finely chopping capers, dried tomatoes and olives with a knife.
To make the rolls, take a cabbage leaf and place a portion of cooked millet and some of the mince just made on it, then roll up and close the leaf.
Separately, prepare a sauce by blending a blanched cabbage leaf and a small part of the chopped capers, tomatoes and olives to obtain a creamy dressing. Finally, sauté the rolls in a pan with a drizzle of oil until they are slightly golden and crisp, and serve immediately, sprinkling the prepared sauce on top of each roll.
