Drunken zucchini rolls – I have white wine left over from dyeing eggs. And since there was no opportunity to drink the sweetness, I used it for lunch. Not to be thrown away. I got the green cardamom from Sanja, so it is in this dish"The ultimate ingredient".
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Drunken Zucchini Rolls – I have leftover white wine from dyeing eggs. And since there was no opportunity to drink the sweetness, I used it for lunch. Not to be thrown away.
- 3 pieces of young zucchini
- 1 cups of rice
- 2,5 cups of water
- 0,5 cup wine (or more, to taste)
- 2 cloves of garlic
- 3 sprigs of dill
- 4 tablespoons Trappist (grated, or similar cheese)
- salt (to taste)
- pepper (to taste)
- homemade spice mix (to taste)
- green cardamom (to taste)
- 2 tablespoons of Parmesan cheese
- Pour water over the rice and cook at a lower temperature until it absorbs the water.
- Pour in the wine, finely chopped garlic and dill.
- Season to taste and add more water as needed (the rice needs to be well cooked). Stir in the cheese.
- Cut the zucchini into thin slices, lengthwise.
- Spray a non-stick pan with oil.
- Bake the zucchini briefly on one side and on the other side (until they are partially soft).
- Arrange them on a plate.
- Fill the zucchini with cooled rice - make a ball of the desired size, place it on the wider end of the zucchini, roll it up and fix it with a toothpick.
- Arrange them in a tray, sprinkle with Parmesan cheese and bake in a heated oven at 220-250 degrees for ten minutes - until they are slightly golden.
Green cardamom has a specific aroma. The first note resembles the smell of lemon. I put one pod in the tub and the wine, which I took out at the end (you can add more pods, 2-3). It is not very easy to find in our area, so you can leave it out.
I came up with the idea of combining white wine, green cardamom, dill and garlic. And I was not wrong.
None of the above-mentioned spices dominates too much, the taste is really "squishy".
Make balls from the rest of the filling that you can roll in roasted sesame seeds or grated cheese. You can serve the balls immediately or pre-bake them in the oven like the rolls.
The rolls are prettier when you use smaller zucchini and make mini rolls.
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