CAPONET

the history of this typical recipe of Piedmontese kitchen isn't known very well, it seems that the caponet name means "small Capon" in Piedmontese dialect for their form that vaguely recalls that animal.

INGREDIENTS FOR 4 PEOPLE: 

16 VERZA CABBAGE LEAVES
150 G MEAT
100 G COOKED SAUSAGE GREASE
80 G BUTTER
2 EGGS
BREAD MOLLICA RELAXED IN MILK
PARSLEY
GARLIC
PARMESAN cheese

PROCEEDINGS:
Blanch in water boiling the leaves of cabbage already  washed.
Drain them and route on a clean towel. Wash the parsley and grind them together with the clove of garlic.
Grind meat and fat below salami, then put all in a bowl, combine the parmesan, eggs and bread  previously relaxed in milk. Mix well, form some roll and place them on the leaves rolling on them .

Arrange on a pan the caponet, sprinkle with of grind Parmesan  and cook in the oven.

 
Italy, Piedmont, recipes.