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Vegetable, ricotta and prosciutto rolls

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To separate cabbage leaves easily, dip the whole cabbage into boiling water for 10–20 seconds.

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Ingredients

  • 8 red or green cabbage leaves 

  • iced water

  • 30 g (1 oz) butter

  • 1 leek, white part only, finely chopped

  • 130 g (4 1/2 oz) cauliflower, chopped into 1.5 cm (5/8 inch) florets

  • 2 garlic cloves, finely chopped

  • 2 anchovies, drained and chopped

  • 2 teaspoons finely chopped oregano

  • 375 g (13 oz/1 1/2 cups) fresh ricotta cheese

  • 50 g (1 3/4 oz) goat's cheese

  • 35 g (1 1/4 oz/1/3 cup) finely grated parmesan cheese

  • 1 egg

  • 100 g (3 1/2 oz/2/3 cup) frozen peas

  • 1 handful basil, chopped

  • 1 teaspoon finely grated lemon zest

  • 8 slices of prosciutto

Method

  1. Step 1

    Put the cabbage leaves in a saucepan of boiling water, then reduce the heat and simmer for 30–60 seconds, or until just tender and brightly coloured. Remove and plunge into iced water. Drain and pat dry. Remove the core if necessary.

  2. Step 2

    Heat the butter in a non-stick frying pan over medium heat. Add the leek and cauliflower and cook, stirring, for 5 minutes. Add the garlic, anchovies and oregano and cook for a further 2 minutes, or until the anchovies have softened. Remove from the heat.

  3. Step 3

    Combine the ricotta, goat's cheese, parmesan, egg, peas, basil and lemon zest in a bowl. Add the leek and cauliflower mixture and stir to combine. Season to taste.

  4. Step 4

    To assemble, lay a slice of prosciutto in the centre of each cabbage leaf, with the longest sides at the top and bottom. Put 4 tablespoons of the cheese mixture on top of the proscuitto, about a third of the way up from the bottom. Roll the leaf once upwards, fold in the sides, then continue rolling until you have a 12 × 6 cm (4 1/2 × 2 1/2 inch) roll.

  5. Step 5

    Line a steamer with baking paper and punch with holes. Arrange the rolls in a single layer on top and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 25 minutes, or until cooked. Serve immediately with a rocket salad.

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