Print

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

Ingredients

  • 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

Instructions

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

Recipe Notes

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