The Savoy cabbage rolls with bitto fondue are a simple and tasty side or main course . Cabbage leaves that wrap a soft and delicate filling of potatoes and vegetables. Easy to make are ideal for a family dinner.Ingredients:
- 4 large leaves of Savoy cabbage (or 8 small ones)
- 4 potatoes
- 1 carrot
- 1 zucchini
- 200 g grated Parmigiano
- 100 g bitto
- 2 glasses of milk
- 1 yolk
- 1 tablespoon of flour
- 1 clove of garlic
To make the cabbage rolls with bitto fondue start boiling the potatoes, with the skin, until they are soft. Boil the cabbage leaves for five minutes in lightly salted water, drain and keep aside. Melt a knob of butter in a non-stick pan, add the clove of garlic and saute the zucchini and carrot after cutting it into thin strips. Peel the potatoes and mash them when they are still quite hot, then add the grated cheese, salt and pepper.
Mix well in order to obtain a soft and homogeneous puree. Spread the cabbage leaves on a shelf and with a sharp knife remove the central rib, then divide each leaf, for the long, into two halves of equal size. Stuff each half leaf with a little potato purée and the vegetables, then roll it on itself to form a small roll wrap.
Proceed to the end of the ingredients and keep the rolls warm. In the meantime melt the bitto in a bain-marie with the milk, a knob of butter and a spoonful of flour. Stir with a whisk to prevent lumps from forming. When the cheese has melted completely remove the pan from the heat and add the egg yolk.
Work very vigorously with the whisk to incorporate it perfectly, then let it cool slightly. Arrange the cabbage rolls on a serving dish, sprinkle with the bitto fondue and serve immediately.