Caponnet

In Canavese, and especially in Ivrea, this dish is a must at winter parties and celebrations. It is served as part of a very varied antipasto. The leaves for making the parcels must be from a Savoy cabbage. Choose the second layer of leaves because the outer layer will be too tough. Finely minced left-over roast meat and some sausagemeat are used in the stuffing but if you don’t have any left-over roast meat, use minced beef that has been briefly browned.