{"id":11276,"date":"2023-08-25T05:44:09","date_gmt":"2023-08-25T05:44:09","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=11276"},"modified":"2023-08-25T05:44:47","modified_gmt":"2023-08-25T05:44:47","slug":"vegetarian-rolls-discovering-couve-manteiga","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/vegetarian-rolls-discovering-couve-manteiga\/","title":{"rendered":"Vegetarian rolls: discovering Couve Manteiga"},"content":{"rendered":"<p>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 <strong>Couve Manteiga<\/strong>, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in <strong>Vegetarian rolls<\/strong> <strong>with Couve pesto<\/strong>, perfect also for the little ones at home.<\/p>\n<p>Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of <strong>kale<\/strong>. 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.<\/p>\n<div id=\"attachment_11254\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-18.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11254\" class=\"wp-image-11254 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-18.jpg\" alt=\"la foglia di couve manteiga\" width=\"630\" height=\"840\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-18.jpg 630w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-18-150x200.jpg 150w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-18-529x705.jpg 529w\" sizes=\"auto, (max-width: 630px) 100vw, 630px\" \/><\/a><p id=\"caption-attachment-11254\" class=\"wp-caption-text\">Couve Manteiga leaves<\/p><\/div>\n<p>It is a vegetable <strong>rich in vitamins<\/strong>, <strong>minerals<\/strong> and <strong>fibre<\/strong>, which is excellent for the diet of those with <strong>diabetes<\/strong> as well as for <strong>low-calorie diets<\/strong> since 100g contain only 5 carbohydrates and 32 kilo calories.<\/p>\n<p>Personally, I discovered it thanks to the editors of <a href=\"https:\/\/www.cuocicuoci.com\/prodotti\/i-benefici-della-couve\/\">Cuoci Cuoci<\/a>, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.<\/p>\n<p>If you want to order Couve, you can contact <a href=\"https:\/\/www.facebook.com\/casasaraca\/?locale=it_IT\">Azienda Agraria Evangelisti <\/a>\u00a0(gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Vegetarian rolls with Couve pesto<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>21.5g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the pesto (you will use about half)<\/strong><\/span><\/h2>\n<ul>\n<li>200g already blanched Couve Manteiga leaves<\/li>\n<li>30g Pecorino cheese, grated<\/li>\n<li>30g almonds, peeled<\/li>\n<li>extra virgin olive oil<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the rolls<\/strong><\/span><\/h2>\n<ul>\n<li>300g tomato sauce<\/li>\n<li>200g Stelline Massimo Zero pasta**<\/li>\n<li>8 leaves of Couve Manteiga<\/li>\n<li>extra virgin olive oil<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation of pesto<\/strong><\/span><\/h2>\n<ol>\n<li>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.<\/li>\n<li>Place the Pecorino cheese and almonds in a blender and blend to a flour.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-20.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11256 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-20.jpg\" alt=\"il pesto di couve manteiga\" width=\"630\" height=\"840\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-20.jpg 630w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-20-150x200.jpg 150w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-20-529x705.jpg 529w\" sizes=\"auto, (max-width: 630px) 100vw, 630px\" \/><\/a><\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation of rolls<\/strong><\/span><\/h2>\n<ol>\n<li>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.<\/li>\n<li>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!<\/li>\n<li>Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.<\/li>\n<li>In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.<\/li>\n<li>Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.<\/li>\n<\/ol>\n<h3><span style=\"color: #800000;\"><strong><a style=\"color: #800000;\" href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-11258\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-632x474.jpg\" alt=\"involtini di couve manteiga\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-800x600.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-768x576.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10-705x529.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2023\/08\/Involtini-di-couve-manteiga-10.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/strong><\/span><\/h3>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Vegetarian rolls with Couve pesto<\/strong><\/span><\/h3>\n<p><span style=\"font-size: 14px;\">Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":11264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1310],"tags":[1983,2644,2645,1329,2656,2646,1557,2258,2406,2133,2655,2643,1417,1447,1750,1399,2029,2027,2083],"class_list":["post-11276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti-en","tag-carb-counting","tag-children-recipes","tag-children-vegetarian-recipes","tag-conta-dei-carboidrati-en","tag-couve-manteiga-en","tag-ideas-for-children","tag-involtini-vegetariani-en","tag-recipes-for-children","tag-recipes-for-diabetes","tag-recipes-with-carb-count","tag-recipes-with-couve-manteiga","tag-recipes-with-vegetables-for-children","tag-ricette-con-conta-dei-carboidrati-en","tag-ricette-estive-en","tag-ricette-per-diabete-en","tag-ricette-vegetariane-en","tag-summer-recipes","tag-vegetarian-recipes","tag-vegetarian-rolls"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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