From Piedmontese Cuisine: Caponet…between Taste and Tradition!

The caponet is a typical dish of Piedmontese cuisine, a cabbage roll stuffed with meat, also known as Pes coj which means cabbage fish in the Piedmontese dialect. The larger cabbage leaves are used as a wrap for the rolls, after being blanched and dried. The filling is the main component of this culinary delight and is mainly composed of minced pork and fresh sausage, or cooked salami, onion, salt, pepper, breadcrumbs, and cheese. In the Novara area, cabbage rolls are called quagliette, while in the Vercelli area they are called caponot. Rice can also be added to the filling instead of fresh pork, or not too hard leftover salami, as happens in the Biella area where they are called caponit… These rolls are typically festive appetizers, perfect to enjoy during the autumn or winter season, perhaps paired with excellent Piedmontese red wines. Instead of pork, veal pulp can be used for a different but equally delicious taste. The caponet is a dish that embodies the traditional and genuine flavors of Piedmontese cuisine, a meeting of simple ingredients that together create an explosion of taste in every bite. To be prepared with care and enjoyed in the company, perhaps in a cordial and friendly atmosphere, as Italian culinary tradition demands.

Here are some Piedmontese recipes…

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 10
Cooking methods: Stove, Oven
Cuisine: Regional Italian
Seasonality: Autumn, Winter

Ingredients

Savoy cabbage, minced pork, and cooked salami…

12 leaves savoy cabbage (Large outer leaves)
14 oz pork (minced)
7 oz sausage (pork)
3.5 oz salami (Cooked Piemonte)
1 onion (Small)
2 eggs
3.5 oz Grana Padano cheese (grated)
1 to taste salt
1 to taste olive oil
1 knob butter

Tools

Pan and baking dish or casserole for the oven; find the tools I use in the kitchen here

First, blanch the cabbage leaves; Then pass them in cold water and let them dry. In a pan, sauté the finely chopped onion, add the minced meat, sausage without skin and crumbled, and let them flavor well.
In a bowl, mix the previously cooked meats and the cooked salami cut into small pieces, add the eggs, cheese, and salt.
Place two tablespoons of filling on each cabbage leaf and
Roll it up…Continue until all the ingredients are used up
Then place them in a buttered baking dish or tray, add a few more curls on top if you like, even a sprinkle of cheese, a variant is to cook them in tomato sauce, I prefer them plain… My husband likes them with tomato, so I sometimes add it!
Serve the caponet hot, accompanied by a delicious, very light, and soft mash, or a soft polenta, in this case, you can consume it as a main course