Tarte tatin of pumpkin and peanut
single courses from Italy
Bundles of Savoy cabbage with brown rice and pumpkin
Bundles of Savoy cabbage with brown rice and pumpkin
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A recipe for recovery, but also a unique dish different from the usual where the protagonists are cabbage and pumpkin!
preparation
step 1
First we clean the pumpkin carefully and cut the pulp into small pieces, then keep aside; peel the onion and chop it finely.
step 2
Then put the vegetables in a pot with a thick bottom, add 4 tablespoons of water, 1 tablespoon of oil and a pinch of salt. Then cover the pot and leave it on medium heat for at least 20 minutes or until the pumpkin will become creamy, stirring occasionally.
step 3
Then add the granular nut, then pour the rice previously rinsed under running water and mix carefully. Then add the hot water to completely cover the rice, mix quickly and replace the lid.
step 4
As soon as the water begins to boil, let's lower the heat to a minimum and leave it covered, without stirring, for at least 40 minutes. In this way the brown rice will cook steamed.
step 5
After 40 minutes, we raise the lid and check the result: the rice will be almost cooked and the cooking liquid almost completely reabsorbed.
step 6
Turn the rice and evaluate the cooking: if the rice is almost cooked and there is still enough liquid, we complete the cooking without a lid, stirring occasionally, otherwise we add water again. Once ready, let's keep the rice aside and let it cool.
step 7
When the rice is cold, add the pepper, the flaked yeast, the parsley and the ground almonds. We then mix carefully and eventually adjust salt (although it should not be necessary).
step 8
We select 6 fairly large and whole leaves of Savoy cabbage and carefully wash them. Meanwhile, boil a pot of water and, once it is boiled, add a pinch of salt and vinegar.
step 9
Then, let's skip the leaves one at a time for a few minutes and transfer them to a basin containing cold water and ice (optional) so that they perfectly preserve their color.
step 10
We remove the lower part of the leaves and the possible central rib, if very protruding and leathery. Then place in the center a generous spoonful of our stuffing and wrap the leaf to form a roll.
step 11
Then place the rolls in a slightly oiled baking dish, season with a drizzle of olive oil and bake in a convection oven at 200 ° C for about 20-25 minutes. To make the surface more golden, we can operate the grill for a few minutes.