~ Pescoj ~
Let’s call them by their name, or rather as they are called here in Piedmont; they’re savoy cabbage rolls, a recipe that has existed in my kitchen since the dawn of time, but whose name I never knew!
Last year they were offered to me as an appetizer in a restaurant and I discovered that they have a name: Pescoj. How do you call them?
INGREDIENTS:
- savoy cabbage
- ham
- cheese (brie, golden chamois, toma, etc …)
- egg
- salt
- pepper
- bread crumbs
- seed oil
METHOD:
Blanch the outer leaves of the cabbage, i.e. the largest, in lightly salted water for 2-3 minutes. Drain and set aside, letting them cool a little. Remove the core, only the hardest part, of the leaves and stuff them with ham and cheese. Close them with the shape you prefer and seal them with a toothpick. Beat the egg with salt and pepper, dip the rolls first in the egg and then in the breadcrumbs. Bake them in the oven with oil or fry them in seed oil.
TIPS: this is the version I have always cooked, but, as an alternative to ham, you can use minced meat in the filling. They can be breaded, or cooked in tomato sauce (if you opt for the mince filling).
