February recipe: Savoy cabbage lasagna

DOLCETTOSMALLThe Savoy cabbage is a versatile and excellent ingredient for the table   either during fall and winter: for this month of February, we propose a hot   dish using it in the best way, easy to prepare, and to be tasted with the Dolcetto d’Asti of Cantina La Torre di Castel Rocchero.

 

 

 

SAVOY CABBAGE LASAGNA
Ingredients for 4 people:
12 large Savoy cabbage leaves
600 g of smoked ham
600 g of béchamel
200 g of Fontina cheese
150 g of grated Parmesan cheese
4 boiled potatoes
salt and pepper

Wash the cabbage leaves and blanch them in boiling salted water for a few minutes. Then drain and keep them aside. Coarsely chop the smoked ham and cut the Fontina cheese into small cubes. Line a high sided baking pan with wet oven paper, then start coating the inside with three or four cabbage leaves after having cut and taken out the central coast. Cover the pan edges as well and proceed in composing the lasagna.

Create a first layer with a mashed potato, chopped ham, the Fontina cheese with the béchamel sauce and then the grated cheese. Cover with three leaves of cabbage and proceed in the same way for the following layers. Finish with a final layer of cabbage, spread with béchamel and sprinkled with parmesan cheese.
Put in the oven at 200 degrees for about 25 minutes.

SUGGESTED WINE: DOLCETTO D’ASTI of La Torre di Castel Rocchero.

 

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