Polpettone avvolto nella verza
Meatloaf in savoy cabbage leaves
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- 300g (10 1/2 ounces) chicken breast, in a piece
- 100g (3 1/2 ounces) raw ham, in a piece
- 4 anchovy fillets, in oil
- 1 egg
- 1 tablespoon dried chives
- 100g (3 1/2 ounces) bulghur
- 1 little savoy cabbage
- Salt
- Kitchen string
- Time:
preparation: 30 minutes
cooking: 70 minutes
total: 1 h 40 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 179 (kCal) 9 % GDA (*) - 749 (kJ)
Protein: 22.4 (g) 45 % GDA
Total fat: 2.7 (g) 4 % GDA
Total carbohydrate: 17.6 (g) 7 % GDA
Sugars: 2.7 (g) 3 % GDA
Remove the outside leaves from the cabbage, put it in a large kettle of salted water and boil for 10 minutes.
Meanwhile cook bulghur according to the instructions. Generally 100 g (3 1/2 ounces) are cooked in 250ml (8 fl oz - 1 C) water with a quarter of stock cube. Cook over a gentle flame until water is well retired. Let it cool.
Grind or mince finely the chicken breast, raw ham and anchovy fillets and put in a bowl. Add the chives, bulghur and the egg. Season to taste with salt and stir accurately with a wooden spoon.
When cabbage is cold, detach the leaves intact from the stalk and lay them out on the kitchen table in order to obtain a continuous surface, greater than meatloaf. Put stuffing in the center and give it a meatloaf shape; roll it up in anchovy leaves then tie up meatloaf with kitchen string.
Put meatloaf in a large saucepan, cover with cold water and bring to the boil; keep on cooking, half-covered, for 45 minutes. At this point remove meatloaf from the pan, drip very well and put on a small tray.
Serve after few minutes, sliced; don't let it cool! If you want, you can dress every slice with extra virgin olive oil.
Note
- - If you want, you can prepare a tomato sauce for dressing every slice.
- - You can cook this meatloaf in another way. Line a plum-cake mould with cabbage leaves, spoon in the stuffing and close up refolding the edges of cabbage leaves. Cook in a bain-marie for 45 minutes. At this point allow to rest a while, remove the water in excess, turn out of the mould and serve.
- - You can accompany this dish with carrots.
What's the right wine ?
Our suggestion is: Terre di Franciacorta Bianco (wine from Lombardy).
The author Loretta Sebastiani lives in Italy (IT)
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