Stuffed Capunet served with Ditalini in a hearty legume and cheese broth
This recipe transforms a convenient pack of instant pasta into a creative and delicious main course (or appetizer), giving a modern twist to a Piedmontese tradition.
VIDEORECIPE:
Ingredients
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1 pack of Pots of Italy – Ditalini in legume soup
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Savoy cabbage leaves
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Breadcrumbs (for thickening)
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Cheese of your choice (recommended: Cacio or Toma)
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Extra Virgin Olive Oil (EVO)
Preparation
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Prepare the base: Follow the package instructions to prepare the Ditalini in legume soup. It will only take a few minutes.
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Prepare the cabbage: Take the Savoy cabbage leaves and blanch them in boiling water for a few moments. Drain and dry them carefully.
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Create the filling: Once the soup is ready, add a tablespoon of breadcrumbs to thicken the mixture. Stir in your preferred amount of diced cheese (Toma or Cacio).
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Assemble the Capunet: Stuff each cabbage leaf with a generous spoonful of the thickened soup. Roll up the leaves to form small wraps (known as "Capunet").
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Final cooking: Sauté the rolls in a pan with a drizzle of Extra Virgin Olive Oil on both sides until they are golden brown and crispy.
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