Serves: 4 people Difficulty ': Media Preparation time: 60 minutes Ingredients 8 large leaves of cabbage 200gr. 50g frozen vegetables for soup. 100g of bacon slices. 100g arborio rice. 50g fontina cheese. grated parmesan 4 tablespoons extra virgin olive oil 1 egg, chives, marjoram, salt, pepper TO SERVE 50gr.
butter parmesan PROCEEDINGS -------------------------- Blanch the cabbage leaves in salted water for 7-8 minutes. Drain and pat dry on paper towels. Spread it on a cutting board. Blanch a dozen chives, let cool and tie two by two. Boil rice in salted water until half 'cooking, drain and add 2 tablespoons of oil.
In a pan with 2 tablespoons of oil thawed vegetables for about ten minutes over low heat, stirring frequently. Dice the fontina cheese, toasted slices of bacon in a pan without adding seasonings. When they are crisp, scatter and distribute them on the leaves of cabbage. Mix rice with sauteed vegetables, fontina, egg, Parmesan cheese, a tablespoon of chopped marjoram, salt and pepper.
Distributed all over cabbage leaves and close them by forming bundles. Bind with the chives. In a large saucepan, place the rolls in a single layer in salted water and bring to a boil. Let simmer for 30 minutes. Drain, spread on plates and drizzle the rolls with melted butter and Parmesan cheese. 
butter parmesan PROCEEDINGS -------------------------- Blanch the cabbage leaves in salted water for 7-8 minutes. Drain and pat dry on paper towels. Spread it on a cutting board. Blanch a dozen chives, let cool and tie two by two. Boil rice in salted water until half 'cooking, drain and add 2 tablespoons of oil.
In a pan with 2 tablespoons of oil thawed vegetables for about ten minutes over low heat, stirring frequently. Dice the fontina cheese, toasted slices of bacon in a pan without adding seasonings. When they are crisp, scatter and distribute them on the leaves of cabbage. Mix rice with sauteed vegetables, fontina, egg, Parmesan cheese, a tablespoon of chopped marjoram, salt and pepper.
Distributed all over cabbage leaves and close them by forming bundles. Bind with the chives. In a large saucepan, place the rolls in a single layer in salted water and bring to a boil. Let simmer for 30 minutes. Drain, spread on plates and drizzle the rolls with melted butter and Parmesan cheese.
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