Label
All
0
Clear all filters

Involtini di Bietola

Beet Green Rolls

Rate this recipe

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in

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

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,

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title