Drive away with green broad beans and ricotta
single courses from Italy
translated by Italian with
Savoy cabbage rolls with a soft potato filling, a nice delicate and tasty single dish
Boil the potatoes for about twenty minutes or until they are soft. Let them cool, peel them and mash them with a potato masher.
Then add the finely chopped mortadella with a mixer, the Parmesan, the egg and season with a pinch of nutmeg, salt and pepper. Mix well with a fork and put in the fridge.
Prepare the savoy cabbage. Remove a dozen of the outer leaves of the cabbage, wash and blanch them for a few minutes in salted boiling water. Drain them and put them on a cloth to let them cool and dry.
To prepare the rolls, spread each leaf, cut the hardest part of the central coast. Put a spoonful of potatoes in the center of the leaf and close the package by folding the side part first and rolling up on itself.
Arrange the rolls on a baking tray lightly greased with oil. Sprinkle the surface with grated Parmesan and a few pieces of butter. Bake in a hot oven at 180 degrees for about 20 minutes.