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FAGOTTINI WITH SAVOY CABBAGE AND COTECHINO AND BRIGANTE

MEDIUM | 30 minutes

Ingredients

4 people
  • Savoy cabbage leaves 8
  • Cotechino 160 g
  • Brigante 150 g
  • Edible raffia 4 strands

Method

1

Clean and wash the savoy cabbage separating the leaves, blanch them in salted water, then cool them in water and ice.

2

Meanwhile, cook the cotechino in water within the time set by the package. Once cooked, cut it into cubes and lay it down over the savoy cabbage leaves together with the Brigante cheese.

3

Wrap the leaf to form the fagottino and close it with the edible raffia.

4

Separately, melt the Brigante cheese with very little milk over very low heat.

5

To present the dish, create a mirror of Brigante cream and lay the fagottini down above.

RECIPE BY: Luisa Bayre and her staff

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