Think of this dish as a sort of lasagne, in which parboiled and flattened Savoy cabbage leaves replace the pasta, and sautéed ground pork takes the place of the meat sauce. As in lasagne, there is the aroma of nutmeg and, to bind the components, grated Parmesan and béchamel. Its season is late in the year, when outside it is cold and inside you want something warming.
Makes a hearty single-course lunch or simple dinner, followed by a salad of greens with possibly a little rucola (arugola), a nugget or two of parmigiano-reggiano (Parmesan), and accompanied by a slightly chilled, fruity, young red wine.
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