participant for the first time all'MT Challenge with the theme of the month following cabbage rolls.
It 'also the first time I cook the cabbage so it's a full debut.
I was very clear that I only use the cabbage with a sauce abbianata for the rest ... complete darkness.
much consideration the time has passed and I found myself close to the deadline without having decided anything, when this morning office, a colleague told me that he wanted to eat a tartare.
Blink! The bulb is on. Cabbage rolls stuffed with beef tartare with spicy heart with cream of potato and cheese.
With this recipe I participate in the contest Menu Turistico - MT Challenge in January
INGREDIENTS (for 4 people )
For the roulade
1 cabbage 400 g minced beef or fillet knife to cut
1 red pepper Paprika Chopped parsley strong
Ginger chopped Juice of one lemon extra virgin olive oil
Pepe Sale
For the sauce, potato 2 potatoes
1oo g 50 g soft cheese
butter 50 g of whole milk For the sauce
cabbage leaves of cabbage, 50 g of butter
Water Extra virgin olive oil Salt
Pepe
PREPARATION
cabbage rolls
Remove the outer leaves of cabbage and eliminate them. Remove all the leaves until you reach the other heart.
Clean and wash the peppers and cut coarsely.
Boil salted water and soak a few at a time the cabbage leaves and remove them after about a minute and immediately immerse in ice water.
expiring Once the transaction with the cabbage do the same thing with the pepper.
Cook the cabbage for about 10 minutes. Meanwhile prepare the tartare
putting in a bowl EVO 4 tablespoons oil, 2 tablespoons lemon juice chopped parsley, salt and pepper.
Mix well then add the ground meat and mix well.
Let stand in refrigerator.
Cut the pepper into small cubes place in a bowl, add chopped ginger, strong paprika powder, salt and a drizzle of olive oil EVO. Mix well and let stand in refrigerator.
The amount of ginger and paprika depends on how you want it spicy.
After 10 minutes of cooking cabbage remove from boiling water and put in a bowl with ice water.
Drain and dry the cabbage leaves.
Line a bowl with the cabbage leaves that come out well from the edges to be able to close the filling. Add the steak tartare, creating a reservoir in the center. Put this in
invaded the diced peppers almost to the top. Cover up to edge of the bowl with the tartare. Close
with the cabbage leaves by placing a saucer-pressed to keep everything. Putting to rest
Refrigerate until ready to serve.
Salsa Potato Peel the potatoes, cut into pieces and boil in hot water.
Meanwhile cut the cheese into small cubes. I used a local cheese soft white paste.
Once cooked drain the potatoes and mash well. Put the puree in a pan and add the milk, butter and cheese. Mix well by heating to just below boiling point. Continue to cook until the sauce will be smooth and homogeneous (5-6 minutes)
sauce cabbage
Place the cabbage leaves are not used in the blending of glass immersion and add the butter, a ladle of water to cook the cabbage, salt and pepper and begin to blend.
While blender add two tablespoons of olive oil EVO. Add any other qcqua until you reach the desired consistency.
In a bowl pour the sauce potatoes filtered position reversed the roll of cabbage in the center and add a little sauce on top of cabbage.
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