{"id":7667,"date":"2020-10-08T12:42:50","date_gmt":"2020-10-08T12:42:50","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7667"},"modified":"2020-10-12T10:44:57","modified_gmt":"2020-10-12T10:44:57","slug":"roulades-de-chou-a-lhuile-dolive-de-la-vallee-des-baux-de-provence-olives-maturees-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/roulades-de-chou-a-lhuile-dolive-de-la-vallee-des-baux-de-provence-olives-maturees-aop\/","title":{"rendered":"Roulades de chou \u00e0 l\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence \u2013 olives matur\u00e9es AOP"},"content":{"rendered":"

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Pr\u00e9paration : 30 minutes
\nCuisson : 1h15<\/p>\n

Ingr\u00e9dients pour 6 personnes :<\/p>\n

    \n
  • 1 gros chou vert (1.5 kg) ou 1 blanc<\/li>\n
  • 3 \u00e0 4 tranches de pain rassis<\/li>\n
  • 20 cl de lait<\/li>\n
  • 200 g de b\u0153uf hach\u00e9<\/li>\n
  • 150 g de veau hach\u00e9<\/li>\n
  • 250 g de chair \u00e0 saucisse<\/li>\n
  • 1 oignon<\/li>\n
  • 1 c. \u00e0 caf\u00e9 de moutarde forte<\/li>\n
  • 1 \u0153uf<\/li>\n
  • 50 cl de bouillon de b\u0153uf d\u00e9graiss\u00e9<\/li>\n
  • 4 c. \u00e0 soupe d’huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
  • Sel et poivre noir du moulin<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Pour cette recette, commencer par faire bouillir de l’eau dans une grande marmite pouvant contenir votre chou entier. Saler l’eau. Laver le chou et \u00e9vider le centre en d\u00e9coupant le trognon en c\u00f4ne avec un grand couteau pointu. Le plonger tout entier dans l’eau, laisser fr\u00e9mir au moins 10 minutes, jusqu’\u00e0 ce que les premi\u00e8res feuilles se d\u00e9tachent toutes seules. Les sortir au fur et \u00e0 mesure de l’eau et les poser sur un linge propre pour les \u00e9goutter. Proc\u00e9der ainsi jusqu’\u00e0 ce que toutes les feuilles soient tendres.<\/p>\n

    Mettre la mie de pain \u00e0 tremper dans le lait. Emincer finement l\u2019oignon et le m\u00e9langer aux viandes. Dans un saladier d\u00e9poser votre farce, y ajouter la mie de pain bien \u00e9goutt\u00e9e, la moutarde, 3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux de Provence \u2013 olives matur\u00e9es AOP et l’\u0153uf entier. Saler, poivrer, bien m\u00e9langer.<\/p>\n

    Dans une assiette, disposer l’une sur l’autre 2 feuilles de chou \u00e9goutt\u00e9es (jusqu’\u00e0 3 si elles sont fines), retirer les c\u00f4tes si elles vous paraissent trop grosses et g\u00eanent pour le pliage. D\u00e9poser une portion de farce au centre, replier ensuite les deux c\u00f4t\u00e9s, puis rouler avec pr\u00e9caution les feuilles bien serr\u00e9es (m\u00eame technique que pour les nems). Les ficeler \u00e9ventuellement.<\/p>\n

    Disposer toutes les roulades de chou dans un plat allant au four, verser le bouillon puis 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive qui va parfumer le plat de ses ar\u00f4mes d\u2019olives confite, d\u2019olive noire & cie et couvrir le plat. Enfourner \u00e0 180\u00b0C pour 45 minutes. Servir chaud avec des pommes de terre \u00e0 la vapeur.<\/p>\n

    Notre conseil :<\/strong> rajouter \u00e0 la farce une poign\u00e9e d\u2019olives noires de Nyons AOP pr\u00e9alablement d\u00e9noyaut\u00e9es.<\/em><\/p>\n

    Quelle huile d’olive AOP pour ce plat ?<\/strong> La roulade de chou est un plat aux tonalit\u00e9s hivernales, viande, choux et huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne s\u2019y marient pour offrir un plat cocooning. L\u2019huile d\u2019olive go\u00fbt \u00e0 l\u2019ancienne de la Vall\u00e9e des Baux-de-Provence – olives matur\u00e9es AOP va apporter ses ar\u00f4mes d\u2019olive confite, d\u2019olive noire, de p\u00e2te d\u2019olive, de cacao, de champignon, d\u2019artichaut cuit, de truffe ou de pain au levain qui vont agr\u00e9ablement se m\u00e9langer avec les saveurs du chou et de la viande (on pourra \u00e9galement utiliser une huile d\u2019olive AOP Aix-en-Provence – olives matur\u00e9es ou Provence – olives matur\u00e9es dont la charpente bois\u00e9e s\u2019accordera parfaitement avec ce plat).<\/p>\n<\/div>

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