CABBAGE ROLLS

Ingredients · Carnaroli rice: 280 g
· Cabbage: 6 leaves
· Sausage: 350 g
· Celery: 40 g
· Carrots: 40 g
· Golden onions: 40 g
· Organic Extra Virgin Olive Oil Il Cavallino: 50 g
· Butter: 30 g
· Vegetable broth: 1 l
· Salt up: to taste
· Black pepper: to taste
· Grated Grana Padano PDO: 80 g
· Thyme: 2 sprigs
· White wine: 60 g

Preparation To prepare the cabbage rolls, start by preparing a good vegetable broth. In the meantime, take care of the rice, the stuffing of the rolls. Then peel and finely chop celery, carrot and onion with a knife and set aside. Remove the sausage casing and shell them inside a container; keep these aside too (preferably in the refrigerator). In a sufficiently large pan, melt the butter in 40 g of Il Cavallino extra virgin olive oil and then add the chopped aromatic mixture, letting it dry, over low heat, for 10-15 minutes, stirring often. After the time has elapsed, toast the rice, then pour it into the pan and raise the heat. Stir often to keep it from sticking to the bottom and after 2-3 minutes, blend with the white wine. As soon as the alcohol has completely evaporated, add the sausage pulp, the thyme leaves and stir often until all the pieces are well browned. Finally, pour the hot vegetable broth a little at a time, then as soon as it has dried, add a little more. Also season with salt and pepper and cook the rice quite al dente, then turn it off 1-2 minutes before cooking to perfection. With the flame off, add the grated Parmesan, mixed well and let it cool. In the meantime, with great delicacy so as not to break them, remove the cabbage leaves, you need 6 for this recipe. With a knife remove the central vein which is very fibrous and blanch them a few at a time in boiling salted water for 1-2 minutes, depending on how crunchy they are. Drain and keep them in a container to cool for a few minutes 17, while you continue cooking all the other leaves. To form the rolls, place a leaf on a cutting board and divide it in half, by doing so you will get 12 pieces in all. In the center pour a generous spoonful of rice, then close the sides bringing them towards the center and finally roll up from the bottom up like a package and continue like this for everyone. Grease a baking dish with about 10 g of organic Il Cavallino extra virgin olive oil and arrange the bundles with the attachment facing downwards, so they will not open during cooking. Bake in a preheated oven and in static mode at 200 ° for 15 minutes (or in ventilated mode at 180 ° for 10-12 minutes) and a few minutes in grill function to color the surface. Before serving your cabbage rolls, let them rest for about ten minutes out of the oven.