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.
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