You know the’roulade symbol of the Brembana Valley?
These rolls of cabbage represent the ancient gastronomic tradition of the valley. The recipe, handed down from generation to generation, is now being revived by a number of restaurants that offer native dishes on their menus, reworked with a modern twist.
Proceedings
Cabbage leaves are blanched for two minutes and allowed to cool. The stuffing, which can be meat or vegetables and soaked bread, is prepared and placed in the center of the leaf. The savoy cabbage is then rolled up and carefully closed with the help of a string.
You prepare a base with bacon, a clove of garlic, onion and sage; brown the nosecc by adding a drizzle of white wine, a little broth and a little tomato. It is left to cook about twenty minutes in the pan and then continued in the oven for about thirty minutes.
You prepare a base with bacon, a clove of garlic, onion and sage; brown the nosecc by adding a drizzle of white wine, a little broth and a little tomato. It is left to cook about twenty minutes in the pan and then continued in the oven for about thirty minutes.
Watch the video recipe
With chef Pier Milesi of Bigio restaurant.
Ingredients
For the roulade
- Verga
- Calf
- Vegetables
- Soaked bread
For cooking
- tomato
- onion
- bacon
- garlic
- sage
- broth
- white wine
