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🍽️ Roulade di verdure con farro verde e cavolo riccio

338 kcal · 30 min · 4 porzioni

Ingredienti

• 2 cipolle
• 3 cucchiai olio d'oliva (da 30 ml)
• 75 g farina di farro verde
• 500 ml brodo vegetale classico
• 30 g noci
• 1 rametto timo
• 1 gambo prezzemolo
• 40 g parmigiano (37 % materia grassa)
• 1 uovo
• sale
• pepe
• 4 foglie cavolo riccio
• 200 g carote (da 2 carote)
• 250 g porro (da 1 gambo)
• 1 cucchiaio colmo curry
• 125 ml panna di soia

Preparazione

1. 1. Peel the onions.
2. 2. Dice the onions finely.
3. 3. Heat 1 1/2 tablespoons of oil in a pan over medium heat.
4. 4. Sauté the onions in the hot oil.
5. 5. Add green barley groats to the pan.
6. 6. Fry the green barley briefly with the onions.
7. 7. Deglaze the mixture with 250 milliliters of vegetable broth.
8. 8. Bring the broth to a boil.
9. 9. Reduce the heat to low.
10. 10. Let the green barley swell covered for 25 minutes.
11. 11. Remove the pot from the stove.
12. 12. Let the green barley mixture cool down slightly.
13. 13. Finely chop the walnuts.
14. 14. Wash the thyme and parsley.
15. 15. Shake the herbs dry.
16. 16. Pluck the leaves off the thyme sprigs.
17. 17. Finely chop the thyme and parsley leaves.
18. 18. Grate the Parmesan cheese.
19. 19. Mix the cooled green barley with the walnuts.
20. 20. Fold in the chopped herbs.
21. 21. Add the egg to the filling.
22. 22. Add the grated Parmesan to the filling.
23. 23. Season the filling with salt and pepper.
24. 24. Bring a pot of salted water to a boil.
25. 25. Add the savoy cabbage leaves to the boiling water.
26. 26. Cook the leaves for 3 minutes (blanch them).
27. 27. Remove the leaves from the water.
28. 28. Shock the leaves with cold water.
29. 29. Let the leaves drain.
30. 30. Pat the leaves dry with kitchen paper.
31. 31. Wash the carrots.
32. 32. Peel the carrots.
33. 33. Cut the carrots into thin strips.
34. 34. Wash the leek.
35. 35. Clean the leek.
36. 36. Slice the leek into thin rings.
37. 37. Lay out a savoy cabbage leaf flat.
38. 38. Cut out the thick central rib in a wedge shape.
39. 39. Spread the green barley filling on the leaf.
40. 40. Fold the sides of the leaf in slightly.
41. 41. Roll up the leaf tightly.
42. 42. Tie the roll firmly with kitchen twine.
43. 43. Heat the remaining oil in a casserole dish.
44. 44. Fry the rolls all around over medium heat.
45. 45. Remove the fried rolls from the casserole dish.
46. 46. Add the carrot strips to the casserole dish.
47. 47. Add the leek rings to the casserole dish.
48. 48. Sauté the vegetables briefly.
49. 49. Sprinkle curry over the vegetables.
50. 50. Pour the remaining broth over the vegetables.
51. 51. Place the rolls back on top of the vegetables.
52. 52. Cover the casserole dish.
53. 53. Simmer the rolls for 30 minutes over medium heat.
54. 54. Remove the rolls from the casserole dish.
55. 55. Keep the rolls warm.
56. 56. Bring the vegetable sauce to a boil.
57. 57. Add soy cream to the sauce.
58. 58. Cook the sauce for 4 to 5 minutes.
59. 59. Season the sauce with salt and pepper.
60. 60. Place the rolls back into the sauce.
61. 61. Serve the dish immediately.

Valori per porzione

• kcal: 338
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 18 g