Caponet
This dish can be served as a main or an appetizer, completely dependent upon the amount of leftovers one has when making it.
Servings: 6 serv
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
- 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
Notes
Alternatively, rolls can be fried with olive oil and butter until golden