Naruto Hime Futa English

rolls of cabbage and eggplant with mint

This is my beloved father, the great seeker of fungi also the ones I quote in the header of the blog

The red, orange, yellow, brown leaves of chestnut trees that surround me, these days, makes me want to traditional dishes of my land, made with the products of the gardens now withered and survived the morning dew and the cold temperatures notte.Mi like the cabbage, a vegetable impressive, nice, with its wrinkled leaves, but very healthy and turgid, we know all the beneficial properties .... was a bit 'that the court did so and arrived at the taste of a rainy day ... torrenziale.Ho rolls made with its leaves and I cooked them in a nice crock ... the problem is that we eat too much bread ... next time I'll consider it a main dish rather than a second after ... a nice pasta ....

Ingredients

12 leaves of cabbage
3 hg ground
a slice of ham or sausage 2 eggs

bread soaked in milk
parmesan parsley

garlic salt & pepper sauce
tomato egg

First boil the cabbage leaves and put them in whole-school and cool on a cloth asciutto.Nel Meanwhile prepare the sauce with tomatoes, a clove of garlic, onion, carrot and sedano.Passare all once cooked.

also prepare the ground beef, shredded cn mixer ham or mortadella, parsley, a clove of garlic (if desired), a bit 'of boiled cabbage leaves. Mix all with eggs and bread soaked in milk and strizzato.Insaporire with a handful of parmesan cheese. Adjust with salt and pepper.

Place the dough in spoonfuls on the leaves of cabbage ...

Avvolgerlo con la foglia  chiudendolo e dandogli la forma di  un fagottino (la mia nonna lo chiudeva con il filo di cotone,ma non è necessario,perchè non si apre durante la cottura)