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.<\/p>\n
Lift the leaves out of the water, spread them on a kitchen towel and pat dry with a paper towel.<\/p>\n
Prepare the filling for the rolls in two separate bowls.<\/strong> Put\u00a0225 g of Fresco Spalmabile<\/strong> 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.<\/p>\n Repeat with the remaining Fresco Spalmabile, adding the coriander instead of turmeric.<\/p>\n 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.<\/p>\n Add the Fresco Spalmabile with coriander<\/strong> 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.<\/p>\n Repeat with the turmeric-flavoured Fresco Spalmabile.<\/p>\n 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.<\/p>\n