Wednesday, December 2, 2009
INGREDIENTS FOR 4 PEOPLE:
16 VERZA CABBAGE LEAVES
150 G MEAT
100 G COOKED SAUSAGE GREASE
80 G BUTTER
BREAD MOLLICA RELAXED IN MILK
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.