Ingredients for 4 people:
20 savoy cabbage leaves, 300g cooked meat, 100g cooked salami, a handful of parsley, 1 clove of garlic, 2 eggs, a handful of grated parmesan cheese, olive oil, breadcrumbs, salt, pepper
Preparation:
Finely chop the cooked meat and cooked salami, add the parsley and clove of garlic and mix altogether with a handful of parmesan and two beaten eggs; if the mixture is too soft, add some more breadcrumbs. Add the salt and pepper to taste, fill the previously blanched cabbage leaves and fry in an ample amount of oil. Serve piping hot.
Origins and curiosities
Caponét, capônet, capunét, capunet, pes-coi or coj pin is a Piedmontese specialty, which is also found in Liguria. It is made with marrow blossoms or savoy cabbage leaves depending on the season, and these are filled with a meaty mixture and then fried in oil. The etymology of the name is not known: it probably means “small capon” because of the shape of the small bundles. Caponet is also the usual name given to the male courgette blossom: one of the many poor dishes that made use of the apparently unusable… such as flowers that bear no fruit.