24.3.14

Risotto Stuffed Savoy

I've had a little bit of a bleak week and haven't been particularly well. People have advised rest, taking care of myself and indulging a little. It might seem a little odd but spending an hour or two in the kitchen ticks all of those well being boxes and so that was exactly what I did. Sunday afternoon, me, myself, a cabbage and radio 4. 

There is something very beautiful about the intricately wrinkled leaves of a Savoy cabbage; they seem wiser and more interesting than their white contemporaries and wouldn't be seen dead in a coleslaw. I wanted to use the leaves, these natural containers and play with them a little. Their fate was to be stuffed with an almost sweet tomato risotto and laid to rest in a pool of white wine sauce. Lucky leaves, I'd say. 




STUFFED CABBAGE LEAVES WITH SUN DRIED TOMATO RISOTTO

Serves 4

INGREDIENTS
8 large leaves of a Savoy cabbage
For the risotto
2 tbsp olive oil
1 white onion
knob of butter
200g risotto rice (Arborio or Carnaroli)
800ml very hot chicken stock
2 tbsp red pesto
100g sundried tomatoes, roughly chopped
For the sauce
A knob of butter
2 shallots, finely chopped
200ml white wine
200ml double cream

DIRECTIONS
1/ Heat 1 tbsp olive oil in a deep sauté pan over a high heat. Add the onion to the pan and fry for 2-3 minutes until it has turned translucent and edging on golden.  Reduce the heat to low. Over a gentle heat, add the risotto rice to the pan and stir so the grains are coated in oily butter. Gradually add all but 100ml the hot stock, one ladleful at a time, stirring each until absorbed before you think of adding the next, it will take about 20 minutes so go slowly. Season.
3/ When the risotto cooked and the stock has been absorbed stir through the pesto and the sundried tomatoes.
4/ Preheat the oven to 180C, fan 160C, gas 6.
5/ Meanwhile prepare the cabbage; carefully remove the outer 8 leaves (no more – the inner leaves are too small!) and cut away a triangle section of the thick base end. Blanch the leaves in batches in a pot of boiling water for a minute or so until softened but not boiled; leave to cool.
6/ Once the risotto and leaves are cool, make the parcels; divide the risotto into 8 and place spoonful’s at the bottom of each leaf. Roll the leaves up, one at a time, wrapping the sides in as you go and placing them into an ovenproof dish with the edge side down so they have no chance to unwrap.
7/ Make the white sauce by simply melting a little butter in a small pan, over a medium heat. Add the shallots and fry until they soften but don’t colour. Pour over the wine and increase the heat a little. Allow it to bubble until halved in volume and then pour over the cream. Reduce the heat and simmer for a minute or so.
8/ Pour the creamy sauce over your cabbage rolls and give the dish a good grating of black pepper. Bake in the oven for 20 minutes before serving with a fresh green salad.

2 comments:

  1. I am cool with the page and fine with it being an open page. I only bring it up because there was recently a thread on the page discussing the open nature of the page. During that thread it was pointed out that the church opted not to operate a facebook page and so several congregants began and administer the page. There seemed to be a lot of folks who were surprised or had forgotten that the page was unofficial.
    jogos friv gratis
    friv 4 school
    play free a10 game

    ReplyDelete
  2. Thanks for sharing, nice post! Post really provice useful information!

    An Thái Sơn với website anthaison.vn chuyên sản phẩm máy đưa võng hay máy đưa võng tự động tốt cho bé là địa chỉ bán máy đưa võng giá rẻ tại TP.HCM và giúp bạn tìm máy đưa võng loại nào tốt hiện nay.

    ReplyDelete