A delicious Italian appetizer made with savoy cabbage leaves filled with mozzarella and anchovies, breaded and fried.
Step 1 of 5: Blanch the savoy cabbage leaves in boiling water for a few minutes.
Step 2 of 5: Remove the toughest part of the leaves.
Step 3 of 5: Distribute the mozzarella and anchovies on one end of the leaves and close into little bundles.
Step 4 of 5: Coat the bundles first in flour, then in egg, and then in breadcrumbs, making sure to cover the ends well too.
Step 5 of 5: Fry the bundles in hot oil until golden brown.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Fish, and Milk
| Average values | Per 100 g |
|---|---|
| Energy | 314 kJ75 kcal |
| Fat | 4 g |
| of which saturated fatty acids | 2.27 g |
| Carbohydrates | 3.1 g |
| of which sugars | 3.1 g |
| Fibre | 2.24 g |
| Protein | 5.69 g |
| Salt | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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