The protagonist of this recipe: Brigante
Ingredients
4 people- Savoy cabbage leaves 8
- Cotechino 160 g
- Brigante 150 g
- Edible raffia 4 strands
Method
Clean and wash the savoy cabbage separating the leaves, blanch them in salted water, then cool them in water and ice.
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.
Wrap the leaf to form the fagottino and close it with the edible raffia.
Separately, melt the Brigante cheese with very little milk over very low heat.
To present the dish, create a mirror of Brigante cream and lay the fagottini down above.
RECIPE BY: Luisa Bayre and her staff
Share this recipe
Discover the recipes with the Brigante
PASTA & CHEESE WITH BRIGANTE
30 minutes
Go to the recipe
Torta salata Brigante zucchine e pomodorini
60 minutes
Go to the recipe
STRUDEL WITH BRIGANTE, APPLE AND DRIED FRUIT
30 minutes
Go to the recipe
BRIGANTE RIBS
30 minutes
Go to the recipe
ITALIAN
15 minutes
Go to the recipe
FRIED PIZZA WITH BRIGANTE AND TOMATO
60 minutes
Go to the recipe
CHEESE SOUFFLÉ WITH BRIGANTE
45 minutes
Go to the recipe
PUREED BRIGANTE SOUP WITH POACHED EGG
15 minutes
Go to the recipe
FAGOTTINI WITH SAVOY CABBAGE AND COTECHINO AND BRIGANTE
30 minutes
Go to the recipe
BRIGANTE WITH CANDIED FIGS WITH ORANGE HONEY
30 minutes
Go to the recipe
BRIGANTE RAVIOLI WITH SALAD AND PUMPKIN SEEDS
45 minutes
Go to the recipe