The cabbage well lends itself to preparations of rolls, just blanch its leaves to be able to roll them, around a tasty filling, very easily. So I decided to combine this ductility with my wife's request that she wanted to try some steamed chicken. Said done, steamed chicken inside the cabbage leaves, tasty, light and delicate, perfect also for light meals. I chose to accompany this dish with an excellent wine, a Mandrarossa rosé of the precious cellar Settesoli, a combination that, at a glance, can leave perplexing or a rosé wine, we will discover the features in the post tomorrow…
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
10 cabbage leaves
500 grams of minced chicken breast
100 grams of cabbage
100 grams of grated Parmigiano Reggiano
1 cm fresh ginger
E.V.O. Oil and soy sauce to taste
Salt and pepper to taste
We do the same with the onion and combine it with the dough. Stir the whole until the ingredients amalgamerannoe well between them. We put the cabbage leaves to be stuffed in boiling water and let them blanch for 5 ' so scoliamole and let them cool. We keep aside the water that we will need for the next steam cooking.
We put a generous portion of stuffing at the end with the Leaf coast then Avvolgiamola and then close the ends on themselves. Lay the Rolls on the steamer and cook for about 20 '. After this time, the rolls will be ready to be tasted.
We lay the rolls on a plate, one tagliamolo in half and put one of the two sides obtained facing down next to the whole roll and the other half on horseback with the stuffing in plain sight. We complete the dish with a drizzle of raw oil and some soy sauce. We can accompany the rolls with some sanded potatoes.
Enjoy your meal!!!!!