- Second courses
- 95 min
Vegetable Sushi with Turmeric and Coriander with Fresco Spalmabile
6 large Savoy cabbage leaves (the outer leaves)
200 g bresaola
450 g Nonno Nanni Fresco Spalmabile
extra virgin olive oil
pepper and soy sauce or Teriyaki sauce
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Wash the cabbage leaves carefully in plenty of water and parboil them, making sure they don't tear. Remove with a slotted spoon and transfer to a bowl filled with water and ice. Let cool for 5-10 minutes.
Lift the leaves out of the water, spread them on a kitchen towel and pat dry with a paper towel.
Prepare the filling for the rolls in two separate bowls. Put 225 g of Fresco Spalmabile in one bowl and add two heaping teaspoons of ground turmeric, a drizzle of extra virgin olive oil and a pinch of salt and pepper. Stir with a spoon until all the ingredients are well mixed.
Repeat with the remaining Fresco Spalmabile, adding the coriander instead of turmeric.
Remove the hard part of the central rib of the cabbage leaf. Stretch plastic wrap on a cutting board to cover it completely and lay the cabbage leaves on it, overlapping slightly, to create a rectangular shape. Season with a pinch of salt.
Add the Fresco Spalmabile with coriander and spread it carefully over the entire surface leaving a border 2 cm from the edge. Place 4-5 rolled-up slices of bresaola on top and, using the plastic wrap, gently roll the leaves into tight logs. Twist the ends closed and refrigerate for at least 60 minutes.
Repeat with the turmeric-flavoured Fresco Spalmabile.
After about 60 minutes, take the rolls out of the plastic wrap and cut in half, and then cut each half into three pieces. It's best to use a sharp knife and wet the blade between slices.
Serve with the soy sauce and/or Teriyaki sauce and enjoy!
For this recipe we thank Roberta from RobySushi! An appetizer that's easy to prepare, perfect for an evening with friends!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola