Chou vert farci bœuf courgette tomates

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Chou vert farci bœuf courgette tomates. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chou vert farci bœuf courgette tomates is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions every day. Chou vert farci bœuf courgette tomates is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Chou vert farci bœuf courgette tomates, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chou vert farci bœuf courgette tomates delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chou vert farci bœuf courgette tomates is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chou vert farci bœuf courgette tomates estimated approx 50 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have Chou vert farci bœuf courgette tomates using 6 ingredients and 15 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Chou vert farci bœuf courgette tomates:

1. 1 chou vert frisé
2. 1 cuillère à café bicarbonate alimentaire
3. 400 g farce au bœuf courgette et tomates (faite maison recette en lien)
4. 1 cuillère à soupe d'herbes aromatiques (mélange fait maison pour moi)
5. Sel
6. 20 cl bouillon de boeuf (fait maison recette en lien)

Instructions to make to make Chou vert farci bœuf courgette tomates

1. Ôter les premières feuilles du chou couper le tronc en le creusant
2. Mettre le bicarbonate dans une marmite de la taille du chou ajouter de l'eau mélanger placer le chou ajuster le niveau d'eau couvrir puis porter à ébullition blanchir 10 minutes
3. Égoutter le chou
4. Changer l'eau saler porter à ébullition puis replacer le chou couvrir et cuire 15 minutes à la reprise de l ébullition égoutter laisser refroidir
5. Détacher les feuilles du chou hacher grossièrement le cœur
6. Couper des liens avec de la ficelle alimentaire les placer sur le plan de travail poser les feuilles extérieures du chou en rond sur les ficelles en les faisant se superposer
7. Mettre une première couche de farce poser d autres feuilles
8. Ajouter le cœur du chou haché puis une seconde couche de farce
9. Placer de nouvelles feuilles de chou en enveloppant la farce ajouter le restant de farce
10. Poser les dernières feuilles de chou replier les feuilles extérieures et nouer les ficelles en serrant bien
11. Préchauffer le four à 180 degrés verser le bouillon dans un grand plat à four rond poser le chou dans le plat
12. Enfourner pour 25 minutes poser une feuille de papier aluminium sur le plat laisser reposer 5 minutes ôter les ficelles
13. Retourner le chou sur le plat de service ajouter les herbes
14. C'est prêt !
15. Servir immédiatement bon appétit 😋

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