From Il Gattopardo:
“Il Gattopardo’s Executive Chef Vito Gnazzo shares this recipe for his beloved signature appetizer – his celebrity guests love it, and it’s a favorite during the holidays! These tender, juicy, flavorful meatballs are wrapped in almost-clear Savoy-cabbage leaves that seal in the meat’s juices, and impart a most delicate flavor. This dish pairs perfectly with a glass of Montefalco Rosso, a delicious red wine from Umbria, and one of the chef’s favorites.”
IL GATTOPARDO’S BEEF & VEAL MEATBALLS WRAPPED IN SAVOY CABBAGE LEAVES WITH THYME SAUCE, SERVED OVER MIXED GREENS
Prep Time: 45 mins (approx.)
Cook Time: 10 mins (approx.)
Total Time: 55 mins (approx.)
INGREDIENTS: 4 servings (3 meatballs per serving)
- 18 oz ground beef
- 6 oz ground veal
- 1 egg
- 2 oz bread crumbs soaked in milk
- 1 small red onion
- 1 garlic glove
- 1 small bunch of Italian parsley
- 1 oz grated Parmigiano
- 1 oz grated Pecorino Romano
- 12 leaves of blanched Savoy cabbage
- 1 tablespoon olive oil
- Baby greens (for garnish)
FOR THE SAUCE
- 2 tbsp white wine
- 1/4 cup veal stock
- 1 bunch of fresh thyme
- 1/4 cup olive oil
Finely chop the onions, garlic, and parsley.
Put the meat in a large bowl with the egg, breadcrumbs, onion, garlic, parsley, Parmigiano, and Pecorino Romano.
Mix until smooth.
Make 12 little meatballs with your hand (approximately one inch in diameter).
Blanch the cabbage leaves.
Wrap each meatball with one cabbage leaf.
Fry them in 1 tablespoon of hot olive oil for one minute on each side.
Place them in the oven for approximately 5 minutes (at 375 F).
Take them out of the oven and eliminate the existing oil.
Add the white wine, veal stock, the thyme, and the additional 2 ounces of olive oil.
Cook for another minute.
Add salt and pepper to taste. Serve them with mixed greens as garnish.
MORE FROM IL GATTOPARDO:
“Benvenuti! We are committed to producing top quality Southern Italian gastronomy, to the use of authentic ingredients, and to keeping the tradition of Italian culture, and hospitality, vibrant and passionate. It is our pleasure to welcoming you to our house! Buon Appetito!”
Lead-In Image Courtesy of Il Gattopardo