Involtini di Bietola

Name: Involtini di Bietola (Beet Green Rolls)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ¼ pound/4 ounces/115 g ground beef or veal; 1 clove garlic, with the green heart removed, minced; ½ small onion, minced; Freshly ground black pepper to taste; 3 large eggs; 4 (3 + 1) cups/450 (340 + 110) g beet greens; Sea salt to taste; 2 sprigs fresh marjoram, torn into small pieces; 2 tablespoons/30 ml Ligurian extravirgin olive oil; 2 sprigs fresh Italian (flat) parsley, minced; 7 tablespoons/50 g freshly grated Parmigiano-Reggiano

Beet Green Rolls

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Bietole, or beet greens, are a delicious and essential vegetable in Liguria, and they figure prominently in other regional Italian kitchens as well. This particular dish is easy to prepare and immensely pleasing to the palate.

Ingredients

¼ pound/4 ounces/115 g ground beef or veal
1

Europe
Italy
Starter
Main course
Mediterranean
Liguria
Gluten-free

Method

Set a large pot of cold water to boil, first adding a generous pinch of sea salt. In a skillet, heat the ground meat gently for a minute and then add the garlic and the onion. Turn up the heat slightly and sauté more vigorously until the meat gives off some juice and the onion becomes slightly transparent. Then remove the pan from the heat. Wash the beet greens carefully and select the largest,