Caponet

This dish can be served as a main or an appetizer, completely dependent upon the amount of leftovers one has when making it.

Course Main

Cuisine Italian: Piemontese

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 6 serv

Author Valerie Lugonja via Federico Crova at Cook in Italy

12 Savoy cabbage leaves , blanched
100 g salami (we used about 2/3 salame in our recipe), finely chopped
300 g cooked meat (preferably roasted or boiled beef leftovers), finely chopped
3-4 tablespoons flat leafed parsley , minced
2 good tablespoons fresh sage leaves , minced
1-2 cloves garlic , minced
1 egg
60-100 g Parmesan cheese , grated, to taste
60 g butter
20 or 4 teaspoons olive oil
salt and pepper , to taste (dependent upon the salt in the cooked meat and the salami

Combine all ingredients, but the egg: adjust the seasoning to taste
Add the egg, thoroughly combine
Preheat oven to 350F
Fill each leaf with a small amount (about 2 tablespoons or 60g) of the filling
Roll leaf around filling; close ends
Thinly slice butter into pats; line bottom of casserole dish
Place rolls into casserole dish on top of butter; thinly slice butter into pats and place on top of rolls in casserole dish
Cover with foil and bake 20-30 minutes until top of rolls are golden brown; serve immediately

Alternatively, rolls can be fried with olive oil and butter until golden