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Stuffed savoy with batsmati rice

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Adjust Servings:
100 gr Basmati Rice
6 Savoy leaves
60 gr. Diced Ham
just enough Parsley
50 gr. Gruyére Swiss cheese
just enough Garlic
just enough Salt
just enough Extra Virgin Olive Oil

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Stuffed savoy with batsmati rice

A funcy appetizer or a light first dish


    Something light with a savory note

    • 1 hour
    • Serves 4
    • Easy




    This nice dish can be prepare when you need something light but also savoury.

    I have stuffed the savoy with rice but usually this recipe is stuffed with meat.

    You need basmati rice, garlic, extra virgin olive oil parsley, gruviera cheese and ham.

    The method is easy only to be patience to the light boiling of the savoy leaves, they don’t have to be too soft because they could broke when you wrap them.

    After having prepare the stuffing just roll the leaves, drizzled them with cheese and oil and put into the oven for 20 minutes…




    Boil the rice

    Bring to the boil a pot of salted water and put the rice.
    It takes about 10 minutes. Then drain it and pass under the tap water to cool it.


    Lightly boil the savoy leaves

    Bring to the boil a pot of salted water. When it starts boiling put the leaves into the boiling water just for few minutes, till the leaves start to soften. Drain them and let them cool.


    Prepare the filling

    Put the rice in a bowl and add extra virgin olive oil together with minced garlic, parsley, ham and Gruviera cheese. Stir to let the ingredients savoury


    Prepare the wrap

    Put the leaves on a working surface and put on the middle a table spoon of filling (the quantity depend on the wide of the leave).
    Then roll it and close with two strings. Be sure that the end points are closed inside.

    20 minutes

    Put into a tray and into the oven

    Dispose the rolls into a tray, drizzle with some grated gruviera and oil. Put into the oven at 200°C for 20 minutes. You can use also microwave combined with grill for 10 minutes.

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