Giro d'Italia '20 - Stage 15: Rivolto to Piancavallo
The ride started near the Rivolto Air Force Base, home to the Frecce Tricolori. This group is a ceremonial attachment to the Italian Air Force, much like the Thunderbirds here in America. The pilots kicked off today’s stage with a ceremonial flyover, dropping smoke comprising of the colors of the Italian Flag (i.e. “tricolori”). I, too, got in on the fun and made a traditional contori (side dish) of the Friuli-Venezia Giulia region of NW Italy: rambasici. Rambasici (rom-bah-sEE-chi) loosely translates to escaped birds (airplanes) and the tricolori of the flag are represented by the green cabbage wrapper, egg whites, and red salami in the filling.
This is a very simple, rustic dish, made up of various meats, egg, bread and parsley, that presents so beautifully. There is little seasoning so the meaty flavor really comes through. Amazingly enough, they also taste like amazing egg rolls without the greasy, tasteless, fried outer layer. So, if you’re looking for a healthy alternative to fried egg rolls, you’ve found your match!
Rambasici (Stuffed Cabbage)
Adapted from The Italian Regional Cookbook, Valentina Harris
Savoy cabbage
1.5 cups meatloaf mix
~1 oz. salami, diced
Boiled egg, diced
¼ cup parsley, minced
Garlic clove, minced
Bread
Beef stock
Vegetable oil and olive oil
½ onion, thinly sliced
Parmigiano-reggiano
Bring a large pot of water to a boil. Remove the frayed outer leaves of the cabbage and discard. Then carefully remove the next 6 leaves and set aside. Combine the meatloaf mix, salami, egg, parsley, garlic, a cubed slice of bread, and a little salt and pepper in a bowl with your hands. Set aside. Now that the water is boiling, place the 6 loosely stacked cabbage leaves in the water and submerge, boiling for a minute or so, then plunge in an ice water bath to stop the cooking. Set aside to dry.
In a shallow skillet, heat 3 tablespoons of oil over medium-high heat and saute the onions for about 10 minutes, until crispy. Then, remove them with a slotted spoon and set aside on a paper towel-lined plate. While the onions fry, dry the cabbage and fill with the stuffing. Wrap up the stuffed leaves like a burrito and secure with a toothpick if the bundle won’t close. Most times, a gentle press will lightly crack the stem of the leaf and it will be less likely to open. Once the onions are done, place the cabbage bundles into the same skillet, along with ⅔ cup of beef broth. Bring to a boil and then reduce to a simmer. After about 10 minutes, cover and cook for 10 minutes. Then remove the lid and complete cooking uncovered, adding additional stock, if necessary.
While the cabbage rolls simmer, roughly tear a slice of bread and pulse 10 times in a mini food processor. Pre-heat a tablespoon of evoo in a non-stick skillet over medium heat and stir in the bread crumbs. Once the oil is absorbed, add in some freshly grated parmesan and continue stirring until the crumbs are toasted. Transfer to a paper-towel lined plate.
Once you’ve uncovered the pan of cabbage, flip the cabbage rolls and cook for a final 2 minutes. Total cooking time is around 25. Plate the rolls, covering with any pan sauce, then garnish with fried onions and breadcrumbs.
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Copyright 2020, Brendan McCann, All Rights Reserved.
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