Delicious leaves of savoy cabbage stuffed with meat, for a unique winter dish with an irresistible flavor: Verzolini takes time, but they are easy to prepare
THE Verzolini they are a typical dish of the winter kitchen of the area of Piacenza, but get ready all over the Northern Italy. If you have grandparents who live in Lombardy, surely you will have tasted them because they are part of those recipes of a time that are handed down in families and that everyone then adapts in many variations. The rule that is always told is one: the savoy cabbage, to be soft and wrap the rolls to the best, you use only after a freeze. Therefore low temperatures are needed for the perfect verzolino and it can not be otherwise seen the richness of the filling, which satisfies the palate in the cold seasons.
Cooking the cabbage: 5 tips
The recipe of verzolini
Ingredients
1 cabbage not too big
400 grams of minced meat (it can be boiled advanced or simple ground or even of the loin steak to be cooked and then minced)
100 grams of mortadella
butter to taste
half onion
1 egg
3 tablespoons of breadcrumbs
3 tablespoons of Parmigiano Reggiano
nutmeg to taste
Salt and Pepper To Taste
extra virgin olive oil as needed
butter to taste
broth as needed
1 package of tomato sauce
string
Method
If not used boiled meat, cook the mince or le slices of loin in a pan with butter and onion cut finely and previously fried. Chop the loin once cooked. Chopped apart the mortadella.
In a bowl put the meat and mortadella, the bread crumbs and the Parmigiano Reggiano, nutmeg, egg, salt and pepper.
Boil the leaves of cabbage, choosing the inner ones (be careful that they are not too small because they will have to wrap the Verzolini, which will have the size of half a fist) and soft. Only scald them so that they are easier to handle.
Spread all the cabbage leaves on a flat surface and divide the dough into the center, then close the leaves as if they were many packages and, using twine, seal the verzolini so that the dough does not escape.
You can cook them both in the oven and in the pan. To do it in a pan, put a tablespoon of oil and a knob of butter, slowly fry them and place the truffles. Then add the tomato sauce (it is not necessary to cover them, but only to distribute a little on each roll). And cook for half an hour. If they dry, moisten them with broth.
The greedy touch? Serve them with the Cremona mustard.
