{"id":43510,"date":"2016-09-01T09:00:36","date_gmt":"2016-09-01T07:00:36","guid":{"rendered":"https:\/\/iloveitalianfood.it\/involtini-di-verza-con-riso-e-carne-en\/"},"modified":"2023-11-30T14:44:45","modified_gmt":"2023-11-30T13:44:45","slug":"involtini-di-verza-con-riso-e-carne-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/involtini-di-verza-con-riso-e-carne-en\/","title":{"rendered":"Savoy cabbage rolls with rice and meat"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">45 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">Savoy cabbage leaf, 8<br \/>\nBasmati rice, 3,5 oz<br \/>\nminced meat, 2,8 oz<br \/>\nextra virgin olive oil, to taste<br \/>\ngrated Parmigiano Reggiano, 2,8 oz<br \/>\nbechamel, 0,4 cup<br \/>\nsalt, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Wash and boil the Savoy cabbage leaves in salty water for few minutes. Then, drain and dry with a kitchen towel. Cook the rice in salty water until  it\u2019s al dente.<br \/>\nIn a pan cook the minced meat with oil and salt until the liquid disappear. Let it warm.<br \/>\nCook the rice in salty water until it\u2019s al dente.<br \/>\nSeason the rice with oil, Parmigiano Reggiano and b\u00e9chamel and add the meat. Mix it and add salt if needed. Stuff the leaves with the filling and roll up every leaf.<br \/>\nPut the rolls in a oiled tray and cook in a preheated oven for 20 minutes at 392\u00b0F. Serve hot.<\/p>\n<p>Thanks to <a href=\"https:\/\/angolozuccherino.wordpress.com\/\" target=\"_blank\" rel=\"noopener\">Angolo Zuccherino<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31841<\/p>\n","protected":false},"author":570,"featured_media":43511,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43510"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43510\/revisions"}],"predecessor-version":[{"id":85289,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43510\/revisions\/85289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43511"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}