Savoy cabbage rolls with ricotta
Small packages of food hold a strange attraction. Like these savoy cabbage rolls with ricotta and endive filling.
In Italy savoy cabbage is better known as ‘verza’ or ‘cavolo di Milano’, but it is grown all over Italy and cooked in a great number of ways. Like this red, green and white version with tomato sauce, ricotta and bitter endives.
Blanch the cabbage leaves – one at a time – in salted, boiling water for 2 minutes.
Spread them out on a clean dish towel to dry.
Stir ricotta with grated grana padano cheese and eggs.
Chop the endive finely and mix it with the ricotta filling, salt and pepper.
Cut the thick stem from the cabbage leaves.
Place a spoonful of ricotta mixture in the middle of each leaf.
Fold the bottom of the leaf over the ricotta, fold in the sides and roll it up.
Mix 100 ml water mixed with the tomato puree in a casserole.
Place the cabbage roll with the opening downwards in the casserole
Spoon a little tomato sauce over the cabbage roll and let the simmer under lid over low heat for about 20 minutes.
Serve savoy cabbage rolls with ricotta as a starter or a vegetarian secondo.
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