Cabbage rolls with spelt
Instructions
Put soaked spelt in cold water for 12 hours.
Cook in boiling salted water for 1 hour and a half and strain it.
Clean the leek, carrot and celery and mince finely.
Clean the mushrooms by deleting the earthy side of stem, rinse with a damp cloth and chop coarsely.
In a pan heat the saucepan, heat the oil and chopped celery, leek and carrot with the crushed garlic for 5 minutes.
Add the mushrooms and cook for about 20 minutes, basting with a few tablespoons of broth.
Remove the garlic, add the farro and let stand for 4-5 minutes.
Add salt and pepper.
Scalded in boiling salted water, a few at a time, the cabbage leaves for 2-3 minutes.
Prelevatele with a skimmer and let them dry on a tea towel.
Dip the tomatoes in boiling water for a few seconds then Peel, slice in half, give them the seeds and chop coarsely.
In a pan heat the saucepan, heat oil and the crushed garlic cloves, 2-3 minutes.
Add the tomatoes and cook on open flame for 15-20 minutes.
Add salt and pepper.
Distributed in the leaves of cabbage now spelt compound cold.
Do so for the rest of the leaves.
Place in the pan with the tomato sauce, sprinkle of oregano to taste and let stand for 7-8 minutes.
Serve the rolls sprinkled with gravy.
Ingredients and dosing for 6 persons
- 18 leaves savoy cabbage
- 120 g of whole spelt
- 250 g of chanterelle mushrooms
- 2 cloves of garlic
- 1 small leek
- 1 carrot
- 1 stalk of celery
- 4 tablespoons of celery
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper
- Vegetable broth
- For seasoning:
- 2 cloves of garlic
- 4 tablespoons of olive oil extra virgin
- 1500 g of tomatoes
- Fresh oregano