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Ingredientes
- 12 lrg Silverbeet leaves see * Note
- 12 slc tomato - (ea 1/4" thick)
- 12 slc fresh mozzarella - (ea 1/4" thick)
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra-virgin extra virgin olive oil to taste
Direcciones
- * Note: When buying Silverbeet, choose bunches with large leaves, since the leaf is the most tender part of the plant. The leaves should be fresh and crisp and the ribs stiff; the stems should never be cracked or possibly dry. Separate the leaves from the ribs before cooking.
- Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Add in one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cold. Transfer to prepared baking sheet to drain.
- Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a slice of tomato in center of leaf; top with a slice of cheese. Sprinkle with salt and pepper, and drizzle with oil. Fold bottom of leaf over contents. Mix in sides. Fold leaf over to completely enclose contents. Repeat with remaining leaves, tomatoes, and mozzarella.
- Heat a grill pan over medium heat. Brush lightly with oil. Grill packets till lightly charred and heated through, about 2 min per side. Drizzle with extra virgin olive oil. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 168 | 63% |
| Total Fat 19.14g | 24% |
| Saturated Fat 11.2g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 537mg | 22% |
| Potassium 239mg | 7% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.81g | 2% |
| Protein 19.49g | 31% |
