Involtini di Verza
- 150 gr. of cabbage leaves;
- 300 gr. of grilled meat;
- 100 gr. of Mortadella Bologna IGP;
- 50 gr. of Pancetta di Calabria DOP;
- 30 gr. of butter;
- 30 gr. of Parmigiano Reggiano DOP;
- 1 glass of broth;
- 1 tablespoon of parsley;
- 1 tablespoon of basil;
- 1 clove of garlic;
- 1 egg;
- 2 sage leaves;
- ½ glass of white wine;
- salt and pepper to taste
Wash the cabbage leaves and put half of the leaves into a liter of boiling water and cook for 5 minutes. Once cooked, drain, squeeze and roll out the cabbage leaves to dry and cool on a dish towel.
Meanwhile, create a stuffing for the cabbage by mixing the meat and the mortadella, with egg, cheese, salt, pepper, parsley and the minced basil with some shredded cabbage leaves. Let the mixture rest before adding to the the cabbage leaves, closing them with a toothpick.
In a saucepan, place the chopped onion and pancetta, butter, garlic and sage, then cover the pan and sauté until the pancetta fat has melted.
Place the cabbage roles in the container, sprinkle with the white wine, broth and salt. Cook on a moderate heat, for about 30 minutes. Remember to turn them frequently.