(Meatloaf in savoy cabbage leaves - Our recipe)

Time: preparation: 30 minutes ........ cooking: 70 minutes 300 g (10 1/2 oz) chicken breast 100 g (3 1/2 oz) raw ham 4 anchovy fillets, in oil 1 egg 2 tablespoons dried chives 100 g (3 1/2 oz) bulghur 1 little savoy cabbage Salt Kitchen string Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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 oz) are cooked in 250 ml (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 chicken breast, raw ham and anchovy fillets and put in a bowl. Add 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).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".