Recipe - Vegetable-And Ricotta- Stuffed Collard Rolls With Tomato Sa

FOR THE SAUCE
1 cup Chopped onion
2 tablespoon Unsalted butter
3 tablespoon Dry red wine
A; (28ounce) can plum
; tomatoes, drained
; and chopped
1/8 teaspoon Sugar
One fourth teaspoon Crumbled dried rosemary
One half teaspoon Dried oregano; crumbled
1/8 teaspoon Dried hot red pepper flakes;
or to taste

FOR THE ROLLS
20 lg Collard leaves; washed well,
up to
; 24
A; (15ounce) container
; of wholemilk
; ricotta
One half pound Wholemilk mozzarella; cut
into 1/4inch
; dice
1 lg Egg; beaten lightly
2 small Red bell peppers; chopped
A; (10ounce) package
; frozen corn
; kernels, thawed and
; patted dry
One half cup Thinly cut or sliced up scallion
One fourth cup Minced fresh parsley leaves

Make the sauce:

In a saucepan cook the onion in the butter over moderately low heat,
stirring occasionally, until it is softened, add the wine, and simmer the
mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the
oregano, the red pepper flakes, and salt to taste, simmer the sauce,
stirring occasionally, until it is very thick and the liquid is almost
evaporated, and spread it in the bottom of a large shallow casserole or
baking dish.

Make the rolls:

In a kettle of boiling water boil the collards for 10 minutes, or until
they are crisptender, drain them, and refresh them in a large bowl of cold
water. In another large bowl combine well the ricotta, the mozzarella, the
egg, the bell peppers, the corn, the scallion, and salt and pepper to
taste. Cut out the tough center rib and stem one third of the way up one of
the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the
cheese mixture at the top end of the leaf and roll up the leaf, tucking in
the ends to form a roll. Make rolls with the remaining collard leaves and
cheese mixture in the same manner.

Arrange the rolls in one layer on the sauce in the casserole and bake the
rolls, covered, in the middle of a preheated 375F. oven for 45 to 50
minutes, or until the sauce is bubbling and the rolls are cooked through.
Transfer the rolls carefully with tongs to a platter and keep them warm,
covered. Transfer the sauce to a saucepan and boil it until it is
thickened. Stir in the parsley and pour the sauce over the rolls.

Serves 4 to 6.

Gourmet February 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.