Ingredients
Serving 4 people
16 leaves of Savoy cabbage
150g of boiled or roast meat
100g of cooked salami
50g of butter
1 handful of minced parsley
1 garlic clove
2 eggs
Grated Parmesan cheese and olive oil to your taste
Caponèt
Method
Clean and wash the cabbage leaves well, put them in boiling water and cook them. Let them cool down and dry them with a cloth.
Mince the parsley, the garlic, the meat, the salami and put the mixture in a bowl.
Add the grated Parmesan cheese and the eggs and amalgamate all.
Now make 16 small cylinders and roll them up in the cabbage leaves.
Then fry them in a pan with oil and butter.
As soon as they are ready, place them on some absorbing kitchen paper.
Butter a baking tin, place the “caponèt” in, pour some gravy over them, garnish with some butter and add some grated Parmesan.
Cook them au gratin in the oven for 10 minutes until they brown and serve them hot.
Marco’s secret
“An alternative stuffing can be obtained by mixing “salsiccia” (typical Piedmontese sausage), minced raw meat, eggs, Parmesan cheese and black truffle”
Suggested Wine
Langhe Dolcetto Nirane 2021