Roll of Kale and Mackerel
- Ingredients 4 people
- Difficulty Easy
- Ready in 10 minutes
Ingredients
- 2 Rizzoli mackerel in organic extra virgin olive oil
- 12 large leaves Black cabbage
- 200 g Cow’s ricotta cheese
Process
How to make : Roll of Kale and Mackerel- Blanch the kale leaves for one minute in boiling water, drain and lay them on a cloth to dry.
- For the roulade filling, mix ricotta cheese with previously chopped fillets of Rizzoli Mackerel in organic extra virgin olive oil.
- Take the kale leaves and cover them with the stuffing. Wrap them around themselves to make the roulade.
