Posts

When you discover a product that you have never tasted and never heard of before, it is a bit like receiving a gift: so let me introduce Couve Manteiga, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in Vegetarian rolls with Couve pesto, perfect also for the little ones at home.

Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of kale. Its leaves are beautiful and scented and, turned into pesto, give us a truly inviting emerald green colour, while eaten raw they are crispy and spicy with a typical bitter aftertaste.

la foglia di couve manteiga

Couve Manteiga leaves

It is a vegetable rich in vitamins, minerals and fibre, which is excellent for the diet of those with diabetes as well as for low-calorie diets since 100g contain only 5 carbohydrates and 32 kilo calories.

Personally, I discovered it thanks to the editors of Cuoci Cuoci, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.

If you want to order Couve, you can contact Azienda Agraria Evangelisti  (gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).

Vegetarian rolls with Couve pesto

21.5g carbohydrates per 100g

Ingredients for the pesto (you will use about half)

  • 200g already blanched Couve Manteiga leaves
  • 30g Pecorino cheese, grated
  • 30g almonds, peeled
  • extra virgin olive oil
  • salt and pepper

Ingredients for the rolls

  • 300g tomato sauce
  • 200g Stelline Massimo Zero pasta**
  • 8 leaves of Couve Manteiga
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of pesto

  1. Wash the Couve Manteiga leaves well, remove the central rib and blanch the rest in boiling salted water for about 1 minute, then with a skimmer remove the leaves from the pot and throw them into cold water.
  2. Place the Pecorino cheese and almonds in a blender and blend to a flour.
  3. Add to this flour, 200g of the blanched and slightly squeezed leaves, a drizzle of oil, a pinch of salt and pepper. Add a little of the cooking water and process in the blender until creamy.

il pesto di couve manteiga

Preparation of rolls

  1. Blanch a further 8 Couve leaves cut in half at the central rib, which you have removed. As with pesto, once blanched, toss the leaves in cold water, then drain and lay them on a tray to dry slightly.
  2. Boil the Stelline pasta in plenty of salted water and, once drained, season them with Couve pesto: the amount prepared is larger than the amount needed to season the pasta, so you can also enjoy the pesto on a slice of toasted bread as an appetiser!
  3. Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.
  4. In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.
  5. Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.

involtini di couve manteiga

Version with gluten of Vegetarian rolls with Couve pesto

Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.

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

Ingredients

  • 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
  • pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. 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.
  2. Prepare the filling. Heat the stock and use it to scald the breadcrumbs, which should be moist but not creamy. Let it cool down.
  3. Blend the dried Porcini to a powder; chop the dried cherry tomatoes.
  4. 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).
  5. 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.

involtini di lattuga

Version with gluten of Romaine lettuce rolls

Replace the Nutrifree breadcrumbs with an equal amount of conventional breadcrumbs, while all other ingredients remain unchanged.