Rolls of Grandpa Ramón

farcellets

NOTA

Today I want to notice you a dish that I have never seen written or eaten. This does not mean that it may exist in a recipe book or that some cooks have made it. I assure you, it has come out of my awake, serene and esteemed head.



Cut 16 cabbage leaves, keeping them whole. Blanch them for 5 minutes in boiling water. Cool and reserve.

Now you will take the prawns, you will remove the head and the shell leaving them very naked. Wrap each one with a strip of bacon and reserve.

The shells and the heads of the prawns are put in a saucepan with oil, salt and pepper. Cook them a little and add a glass of water. Leave it for half an hour over medium heat and then strain it. The juice should be used.

Now you will take the leaves of the cabbage and try to remove the thickest tip of the trunk. Spread the leaves and wrap the shrimp that you have prepared with bacon.

Prepare flour. Flour the bales and fry them, that they are a little golden. Then deposit them on a baking tray.

In a frying pan, put a good jet of milk, a little sweet wine and the juice of the prawns. Thicken the sauce, make it a little compact. You put this sauce on top of each bale, then grated cheese, a tablespoon of water, and put in the oven for 20 or 25 minutes.

You will remember me when you eat them.