Leek roulade stuffed

05656 LEEK STUFFED ROULADES INGREDIENTS for 4 PEOPLE 3 onions, 2 red peppers, 500 g of white parts of leeks, 400 g of minced beef, a tablespoon of olive oil, 800 grams of pumpkin pulp, 3 cloves of garlic, 2 sprigs of thyme, 40 g of pine nuts, coriander leaves for garnish.

For the tomato sauce: a large onion, a carrot, 2 tablespoons of olive oil, 1 kg of ripe tomatoes, 2 Bay leaves, salt, pepper.

Prepare the concentration: Peel and slice the onion and carrot; Let them FRY for 5 minutes, soft focus, in a little oil.

Peel the tomatoes and add them to the sauce with the bay leaf, salt and pepper.

Simmer until the liquid is almost completely evaporated.

Remove the Bay leaves, stir and let it reduce for 5 minutes at moderate flame.

Peel and chop the onions, peppers and tritatene clean the flesh coarsely.

Divide the leeks in white pieces of 8 cm, cut in two by the length and rinse well.

Cook for 10 minutes in boiling salted water, then raffreddateli under running water and drain.

Take two tablespoons Brown chopped onion, peppers, meat, salt and pepper for 10 minutes 2/3 tablespoons of olive oil.

Cut the pumpkin into pieces.

Fry the onion and garlic in the remaining oil, add thyme, squash, pine nuts, cover and simmer for 15 minutes fresh focus.

Preheat oven to 200° roll out top with leeks parts so you get 8 cm square side.

Spread the meat over leeks and roll them up forming of spring rolls.

Put the squash in a baking dish, posatevi over the rolls, sprayed with 10 cl of water and cook for 20 minutes in a hot oven.

Place Leek rolls on hot plates, garnish with pumpkin, washed with a little tomato and garnish with coriander leaves.

Serve immediately, accompanied with the sauce separately.