Savoy cabbage rolls

Savoy cabbage rolls

The food the you see on my blog is the food that I usually cook for me, family and friend.

I know, it may seems normal but… not, it doesn’t.

I love cooking and testing new ingedients, taking photos and writing too, the blog is my personal playground, an open door of my virtual home where you are always welcomed, where you can spend some time with me, eating a slice of cake, even if my kitchen can be sometime a bit messy, like in a real life.

Blogging is a serious stuff, it take time, lot of time.

Testing new dishes, write a recipe in a proper way… and pictures, I love shooting with natural light so this means plating the food in the right moment… well not for me, at least not always.

Mostly of the time, while I’m start shooting a dish there is an hungry family waiting for me, or, better,waiting for the pasta!

Some dishes are naturally pretty and easy to shoot, others can be really challenging, especially for me, I’m not a potographer after all… I’m just a cook.

This savoy cabbage rolls are a perfect example of my “blogger life”

My love for seasonal and vegetarian ingredients, the arrival of the work’s lower season that means more time at home. The result is an homey supper, a dish rich of healthy ingredients that contains all the flavour and smells of winter jewel, like porcini and chestnuts.

So I decided to publish the recipe on this page… even if the picture is not so nice, not perfect but authentic.

Savoy cabbage rolls

Ingredients: 3 medium potatoes – 200 g. chestnuts – 8 large savoy cabbage leaves – extra virgin olive oil – 1 garlic clove, finely chopped – 300 g. porcini – salt – pepper – 2 tablespoon parsley, finely chopped – 2 tablespoon fresh grated parmesan cheese – butter – 200 g. full fat milk – sal – pepper – rosemary

In a big pan put the washed potatoes, cover with cold water and bring to the boil. Cook for about 30 minutes or until soft. Drain and let it cool.

In a medium small pan bring to the boil some water, add a pinch of salt and boil the chestnuts, skin on, for about 25 minutes or until soft. Drain and let it cool.

In another pan steam the savoy cabbage until tender, but still firm. Stop the cooking soaking the leaves in a bowl plenty of cold water, the dry them on a clean tea towels. Seat aside.

Clean the porcini with a wet kitchen paper and slice them. Warm 3 tablespoon extra virgin olive oil, add the garlic and cook until soft, add the porcini, season with salt, pepper and parsley and cook for 5 minutes. Turn off the flame.

Preheat the oven 200°

Peel the potatoes and crush them using a fork, add the porcini, the parmesan cheese, a pinch of salt and pepper. Spread the mixture on the savoy cabbage leaves, roll and layer all the “involtini” in a buttered baking dish. Add some extra flakes of butter and a dust of parmesan cheese . Bake for 10 minutes.

Warm the milk at medium low flame. Peel the chestnus, put them in a bowl and cover with the warm milk. Mix with an immersion blender, until you will obtain a smooth cream. Add more milk if necessary. Season with salt, perpper and little rosemary, finely chopped.

Put one spoon of chestnut pureè on the serving plate and put on two rolls. Serve warm, enjoy.

Serves 4