Salad Rolls with Leeks and Tomatoes

0
Average: 0 (0 votes)
(0 votes)
Salad Rolls with Leeks and Tomatoes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
8 large Batavia lettuce
1 onion
1 carrot
1 tablespoon chopped parsley
2 eggs
2 tablespoons small Caper
400 grams cooked Rice
ground paprika
salt
freshly ground peppers
8 Leeks
1 stalk Leeks
3 tablespoons olive oil
150 milliliters white wine
600 grams peeled tomatoes (canned)
How healthy are the main ingredients?
tomatoLeekolive oilparsleyonioncarrot

Preparation steps

1.

Rinse lettuce leaves and blanch in a pot of boiling salted water for 1 minute. Remove, rinse with cold water, drain again and spread side-by-side on a kitchen towel. Peel onion and carrot and finely chop. Mix prepared vegetables, parsley, eggs, capers and rice in a bowl and season with pepper, salt and pepper. Mix well, spread mixture on lettuce leaves, fold in opposite sides slightly and roll lettuce leaves around filling to create roulade.

2.

Tie lettuce rolls with blanched leek leaves. Rinse leeks, trim and cut into 1 cm (approximately 1/2 inch) wide rings. Heat oil in a saucepan, sauté leek, add white wine, add tomatoes, simmer and season with salt and pepper. Place lettuce roulades in the saucepan on vegetables, cover and cook over low heat for about 20 minutes. Serve immediately.