Kind Hair Does Myamee Have

I'm here for my first MT Challenge. The MT
Challenge is always very interesting, because it reflects the very essence of my thought: even if the same recipe and ingredients are the inspiration and the essence of the person to make a difference! And the roll
Cabbage, how many ways can you do? I think the answer goes back to one and a very old said of our valleys, that I write in Italian, because the original language ... is unreadable: So many heads, so many ways! For example, in my there is over the trout, while the cabbage was blanched by taking advantage of the water where they already cooked pasta.
The result, I must say, is a very delicate taste, or for those who love strong flavors would be no reason to turn up their nose. Who would want to copy and filled with more teeth, you know that may choose to add a few drops of tabasco .. three or four at most.
For the photo, a little patience. Alessandra-raravis-I'm sorry, I see too that there would be some good bit of red for example, I know you would have remade the dish just to publish it, love it and so I say Bravo! I'll try to do my best next time, because my time is so short!

delicate cabbage rolls-for-8 packets
16 small cabbage leaves
1 fillet of salmon trout
120 gr.
ricotta broth
fennel fish sauce for


1 small onion 1 cup dry white wine
100 gr. 1 teaspoon of fresh cream

mustard Salt and pepper to taste

Switch to microwave or boil-in a little water-the trout fillet, remove skin and any bones and shred into a bowl with the ricotta and chopped fennel. Dissolve the broth of fish in a teaspoon of water and mix well. I find the counter-Esselunga fish, a small box with a sort of cream-nut.
Prepare the leaves, blanched and removing the central nerve, cut with more or less rectangular. Enclose the filling a first rectangle and place it in a second rectangle, which will be turned over to close the sides leaving the filling exposed, using at least three or four pieces for each roll, so as to obtain the "clutch."
Now the sauce. In a shallow saucepan, place the onion pieces to fry in a little oil, sprinkle with white wine-I am a good-brut and little water. Take the pot holes in the steamer, place over the pot with the dumplings and cover with a lid, so that steam cook with wine.
will serve about a quarter of an hour. Finally, in the bottom of the wine so low, mix the cream and mustard. Adjust slae and pepper. Sauce should be removed from the onion and fennel is used to flavor it.