Savoy Cabbage Rolls filled with minced meat

Keizer — Sat, 16 Jan 2021 13:22:19 +0000

Savoy Cabbage Rolls filled with minced meat Keizer Sat, 01/16/2021 - 08:22

I had a "Lirica", Primitivo di Manduria. It was possible, but the Primitivo was a bit in disharmony with the cabbage . I can imagine still better a "Divina Villa", which is dryer than the Primitivo or a well structured Grechetto like "Poggio la Macchia" from Duca della C orgna

Recommended wines

Lirica

Divina Villa white label

POGGIO LA MACCHIA

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Food Tag

food image

Dish

This is another dish inspired by Maria Luisa Scolastra from Villa Roncalli, Foligno. It combines Savoy cabbage with 3 different meats and arranges the savoy cabbage rolls on a not too stiff polenta.

Chicke, Beef and Porl fillet, minced with a knife (!), treated ith some pecorino, egg and garlic. It is necessary to sew the rolls to keep the filling

Also the Polenta got a generous amount of Pecorino and some Thyme. The rolls were panfried with rosmary an sage.

Pepper Heart (on Blauzweigelt on Potatoemash with Savoy Cabbage)

Keizer — Sat, 29 Feb 2020 11:27:59 +0000

Pepper Heart (on Blauzweigelt on Potatoemash with Savoy Cabbage) Keizer Sat, 02/29/2020 - 06:27

The wine was a "Blauzweigelt" from a Japanese University, a gift. When I opened it, I considered it hardly drinkable with an unbalanced high acidity and strange flavors. I forgot about it and put my hand on it after 3 days again. Well, I liked it much more, had become spicy in a way. I used it for cooking and drinking.

But obviously, A Palaia or a Rosso di Spicca would be very appropriate. Also Giorgio Commoti's Chianti.

Recommended wines

Rosso di Spica

Corio Rosso del Umbria

Rosso Orvietano

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Food Tag

Heart

beef

potato mash

Dish

Heart has a strong taste, which is not liked by everybody. Therefore it is very cheap. But it is a lean muscle with a wonderful texture. I like it peppered.

I prepared in a soffritto from fresh garlic, spring onions, ginger, charlottes, Sichuan pepper, Chily pepper, black pepper and charlottes.

The heart was sliced into mouth big pieces and fried in the mixture. After having gotten colour I added the wine.

For more consistency I mixed the sauce with a vegetable cream from vegetables that I had prior used to prepare a broth.

The potatoemash with savoy cabbage was from the day before. The sauce of the heart and the potato mash mingled happily.

A divine dish for about 3€, enough for 2 persons