Back to recipes



200 g amaranth
100 g shiitake mushrooms
2 cloves garlic
2 carrots
10 Savoy cabbage leaves
4 tbsp extra virgin olive oil
2 tbsp black sesame
Salt to taste


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


Soak the shiitake mushrooms overnight in warm water. Next day wash the amaranth thoroughly under running water and cook in salted water for about 40 minutes. Meanwhile squeeze out the shiitake mushrooms and chop into small dice. Chop the carrots and brown them with the mushrooms and the crushed garlic in a non-stick pan with the olive oil. Allow everything to cool. Bring a large pan of water to the boil and blanch the cabbage leaves. Drain, being careful not to break the leaves, and allow to cool. Mix the amaranth with the mushroom mixture: this is the filling for your cabbage parcels. Wrap the filling in the leaves, garnish with black sesame and serve.

Recipe taken from “Le ricette dei magnifici 20” by Marco Bianchi, a researcher in biochemistry, published by Ponte Alle Grazie Editore.

Our site uses cookies. By continuing to browse this website without changing the settings of the browser, you agree to our use of cookies. Learn more by reading our Privacy policy