Tag: leaf

Salad rolls recipe, salad rolls rolled in a leaf – Italian Cuisine


A filling of cold cuts and vegetables (to vary as desired) for a snack or a light lunch, even on the go

  • 50 g raw ham
  • 50 g sour cream
  • 50 g feta
  • 6 washed lettuce leaves
  • 1 washed tomato
  • 1⁄2 clean avocado
  • lemon
  • salt
  • pepper
  • gomasio

For the recipe some salad rolls, salad rolls rolled in a leaf, cut the lettuce leaves in half and remove the rib. Slice the tomato. Also cut the avocado into slices and sprinkle with lemon.
Dried the ham in the microwave for 2 minutes at maximum power and chop it.
Crumble the feta. Season the cream with salt, pepper and gomasio.
Support the leaves on the baking paper, a little overlapping. Spread the cream, arrange the tomato, feta, avocado and ham.
Roll up helping you with the paper, close like candy. Cut in half and serve in the paper.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Sword rolls in fig leaf – Italian Cuisine

Recipe Sword rolls in fig leaf


  • 200 g 4 slices of swordfish
  • 200 g black figs
  • 60 g of bread
  • 15 g raw salted almonds
  • 15 g desalted capers
  • 8 fig leaves
  • 3 anchovy fillets in oil
  • 1 sprig of wild fennel
  • bread crumbs
  • anchovy sauce
  • extra virgin olive oil
  • salt
  • White pepper

Prepare the filling: peel the figs keeping the white part.
Chop coarsely caper the almonds and mix them with the figs, 1 teaspoon of anchovy sauce, 1 tablespoon of breadcrumbs and a little white pepper; season with salt.
Enlarge well the slices of swordfish, divide them in half and place 1 tablespoon of filling on each half slice. Close the rolls, tucking the side edges onto the filling and then rolling.
Blanch fig leaves for 20 seconds.
Grease the rolls, salt them, wrap them in the fig leaf and close it with a toothpick. Arrange them with the fennel in a pan lightly greased with oil. Bake at 190 ° C for 8-10 minutes.
Dilute anchovies on low heat with 2 tablespoons of oil for 5 minutes; drain the oil, add the chopped breadcrumbs and toast until crisp. Serve it with the rolls.

Recipe Figs with bitter herbs, red wine, vinegar and bay leaf with trout – Italian Cuisine

Recipe Figs with bitter herbs, red wine, vinegar and bay leaf with trout


  • 400 g red wine
  • 12 figs
  • 4 smoked trout fillets
  • sugar
  • honey
  • laurel
  • Juniper berries
  • balsamic vinegar
  • red wine vinegar

Arrange a dozen figs in a large pot without overlapping them; season with 1 tablespoon of sugar and 2 of honey. Add the red wine, 3 bay leaves, a few juniper berries, 3 tablespoons of balsamic vinegar and 1 of red wine vinegar.
Cover and cook over low heat for about ten minutes, turning the figs gently.
Find out the pot and continue cooking the figs for another 15 minutes, making them glaze in the liquid.
Serve fillets of trout completing with figs at room temperature and, to taste, with a mixed salad of fresh herbs (rocket, chervil, radicchietto, parsley, mint, fennel).
If you want to marinate and smoke the trout
Cover the salmon trout fillets with a mixture of salt (60%) and brown sugar (40%). Leave them to marinate for 2 hours, depending on the thickness. Finally rinse them, dry them and smoke them, being careful not to overcook them: place a tuft of hay and some wood shavings in a saucepan, set them on fire, turn off the heat to make them smoke; immediately put in a grill for steam cooking and put the trout on it. Close the lid, seal it and let the fish smoke for 5-8 minutes.

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