Rollups, or involtini, are usually meat-based, with vegetable filling. This Piemontese recipe instead has one use cabbage leaves as the base, and roll them up around bits of boned duck. To serve 4:
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- 16 Savoy cabbage leaves, washed well, drained and patted dry
- 3/4 pound (350 g) boned duck, ideally skinned breast, diced
- 5 tablespoons olive oil
- An onion, peeled and finely chopped
- A small bunch fresh sage
- 2/5 cup dry white wine
- 3 tablespoons tomato sauce
- Salt and pepper to taste
- Butcher's twine
Preparation:
Heat 2 tablespoons of oil in a saucepan. When it begins to shimmer add the onion and cook until it turns golden translucent.
Add the diced duck, and season the mixture to taste. Add several leaves of sage, followed by the wine, and simmer uncovered until the wine is absorbed, about 20 minutes, mixing often.
Carefully flatten the cabbage leaves on your work surface. Put some of the duck on each leaf, roll the involtini up, and tie them with the butcher's twine.
Heat the remaining oil in a broad skillet, and carefully arrange the involtini over the oil. Season to taste, add the tomato sauce, and cook another 20 minutes over a low flame, turning the involtini gently a few times. Should a little more water prove necessary, add it. And in any case, serve the involtini with a lively red, for example a Sangiovese di Romagna.
Add the diced duck, and season the mixture to taste. Add several leaves of sage, followed by the wine, and simmer uncovered until the wine is absorbed, about 20 minutes, mixing often.
Carefully flatten the cabbage leaves on your work surface. Put some of the duck on each leaf, roll the involtini up, and tie them with the butcher's twine.
Heat the remaining oil in a broad skillet, and carefully arrange the involtini over the oil. Season to taste, add the tomato sauce, and cook another 20 minutes over a low flame, turning the involtini gently a few times. Should a little more water prove necessary, add it. And in any case, serve the involtini with a lively red, for example a Sangiovese di Romagna.
