Blanch the savoy cabbage leaves in boiling water for a few minutes.
Remove the toughest part of the leaves.
Distribute the mozzarella and anchovies on one end of the leaves and close into little bundles.
Coat the bundles first in flour, then in egg, and then in breadcrumbs, making sure to cover the ends well too.
Fry the bundles in hot oil until golden brown.
Italia, Lazio
| Energy (kcal) | 74.93 |
| Carbohydrates (g) | 3.1 |
| of which sugars (g) | 3.1 |
| Fat (g) | 4 |
| of which saturates (g) | 2.28 |
| Protein (g) | 5.68 |
| Fibre (g) | 2.24 |
| Salt (g) | 0.04 |
