Involtini di carne e verza

Name: Involtini di carne e verza (Stuffed Savoy cabbage)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: leaves from 2 bunches flat-leaf parsley; leaves from 2 bunches flat-leaf parsley; 14 ounces (400 g) mixed ground meats (veal, lamb, pork); 14 ounces (400 g) mixed ground meats (veal, lamb, pork); 12 large leaves Savoy cabbage; 2½ ounces (70 g) stale bread, soaked in meat broth; 2½ ounces (70 g) stale bread, soaked in meat broth; 1 heaping tablespoon grated pecorino, preferably pecorino romano; 1 heaping tablespoon grated pecorino, preferably pecorino romano; salt; pepper; 14 ounces (400 g) mixed ground meats (veal, lamb, pork); 14 ounces (400 g) mixed ground meats (veal, lamb, pork); 1 egg; 1 heaping tablespoon grated parmigiano-reggiano; ½ garlic clove; 1 small carrot; 1 pound (450 g) tomato purée; 1½ ounces (40 g) prosciutto fat, or 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil; 1 small white onion; 1 small celery rib; 1½ ounces (40 g) prosciutto fat, or 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil

Stuffed Savoy cabbage

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

12 large leaves Savoy cabbage
2½ ounces (70 g) stale bread, soaked in meat broth

Europe
Italy
Main course
Mediterranean

Method

Bring 4 cups (1 liter) water to a boil and drop in the cabbage leaves. Drain them after a few minutes and spread them out on a dish towel to cool. Remove the hard central rib. Chop the leaves from