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.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.