cabbage packs filled with barley-sotto

sounds difficult but is in fact really easy to prepare!



for 4

650 gr. savoy cabbage

1 big onion

2-3 garlic cloves

70 gr. dried tomatoes

2 table spoons of olive oil 300 gr. pearl barley

1 dl white wine

7.5 dl vegetable bouillon

half a bunch of parsley

120 gr. new roots ricotta

the zest of one organic lemon

salt & pepper






prepare the cabbage and remove the stem. put about 12 big leaves a side. cut the other leaves in fine stripes. peel the onion and the garlic and cut them. cut the dried tomatoes in fine stripes. heat the oil in a frying pan and add cabbage, onion, garlic and the tomatoes and steam them. add the pearly barley, the white wine and the bouillon, boil it and leave it covered at middle temperature during 25 minutes. the pearly barsley should not become to soft. in the mean time heat water in a big pan and blanch the cabbage leaves for about 10 minutes. cut the parsley in small pieces. add the ricotta, the parsley and the lemon zest and mix well with the gerstotto. spice with salt & pepper. drip the cabbage well and put one cabbage leave at a time on your hand and fill it with the gerstotto. fold it and close it with a toothpick. fill the other leaves with gerstotto. heat little olive oil in a frying pan and fry the cabbage packs on each side. don't forget to remove the toothpicks before arranging the plates ;-)


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