Rolls are a bit like meatballs: one leads to another! Here is an idea for preparing delicious Romaine lettuce rolls with a tasty and colourful filling that you can also prepare with me by by watching the video recipe.
I wanted to propose a vegetarian filling because we know that healthy eating guidelines recommend consuming meat no more than 3 times a week (1 time red meat, 2 times white meat), so I am always looking for tasty alternatives to meat so that the rest of the family will not notice its absence. Another idea? Also try the Vegetable au gratin.
Even the choice of lettuce is designed to change the flavours as much as possible, in short, variety is the key!
Romaine lettuce rolls
14.91g carbohydrates per 100g
- 250g Romaine lettuce
- 200g grated cheese (choice of Caciocavallo, Parmesan, Pecorino, etc., also mixed together)
- 100g breadcrumbs Nutrifree**, and a little more to dust the surfce with
- 2 eggs
- 50g dried tomatoes
- 15g dried Porcini mushrooms
- vegetable stock
- extra virgin olive oil
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Wash the leaves of Romaine lettuce and blanch them for less than a minute in slightly salted boiling water. Drain the leaves using a slotted spoon and plunge them in very cold water. Take the leaves out of the water and lay them on a tray or cloth so that they drain a bit.
- Prepare the filling. Heat the stock and use it to scald the breadcrumbs, which should be moist but not creamy. Let it cool down.
- Blend the dried Porcini to a powder; chop the dried cherry tomatoes.
- Add 170g grated cheese to the breadcrumbs, also incorporate cherry tomatoes, Porcini mushrooms and the whole eggs. Stir and add pepper (salt should not be needed).
- Take the lettuce leaves, remove the centre rib, place a roll of stuffing in the centre and wrap it, forming a roll for each leaf. Place the rolls in an oven dish, sprinkle with the remaining grated cheese, breadcrumbs and a drizzle of oil and bake au gratin in a static oven preheated to 200°C for about 15 minutes.
Version with gluten of Romaine lettuce rolls
Replace the Nutrifree breadcrumbs with an equal amount of conventional breadcrumbs, while all other ingredients remain unchanged.
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