🥔 Savoy Cabbage Cannelloni with Bitto Cheese and Potato Sage Sauce
A refined and surprising first course that combines Valtellinese tradition and creativity: cannelloni di verza al Bitto, served on buckwheat pasta and dressed with a creamy potato and sage sauce, are an explosion of taste and delicacy 🧀🌿. Ideal for a special occasion or a Sunday lunch, they impress with their textures, colors, and aromas.
📝 Ingredients for 4 people
For the pasta and cannelloni:
- 100 g of all-purpose flour
- 50 g of buckwheat flour
- 1 egg
- 4 large leaves of savoy cabbage
- Salt to taste
- Water to taste
For the filling:
- 400 g of young Bitto
- 200 g of milk (for the cheese cream)
For the potato and sage sauce:
- 2 potatoes
- ½ liter of vegetable broth
- 1 tablespoon of chopped onion
- Sage leaves
- Extra virgin olive oil to taste
👩🍳 Preparation
👉 1. Pasta dough:
Combine the two flours, the egg, the salt, and a little water. Knead until you obtain a smooth dough. Cover and let rest in the refrigerator for 2 hours.
👉 2. Bitto filling:
Bring the milk to a boil, remove from heat and add the finely chopped young Bitto. Mix until you obtain a homogeneous cream. Set aside.
👉 3. Potato and sage sauce:
Sauté the onion in a little oil, add the diced potatoes, moisten with the vegetable broth, and cook for about 30 minutes. Add the chopped sage, blend everything, and keep warm.
👉 4. Preparing the cannelloni:
- Roll the pasta thin, making rectangles of 10x8 cm.
- Blanch the savoy cabbage leaves, then cool them immediately in ice water. Dry and spread them on a cloth.
- Using a piping bag, make strips of Bitto filling on the savoy cabbage leaves, roll them to form the cannelloni.
- Steam for 10 minutes.
👉 5. Plating the dish:
- Boil the pasta rectangles for a few minutes in salted water.
- Place them in the center of the plate, arrange the cannelloni on top and finish with the potato and sage sauce.
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
