This recipe was sent to us by Mr. Paracucchi of the Locanda dell'Angelo, Ameglia, in the province of La Spezia.
1 kg (Savoy) cabbage, 50g bread crumbs, 1 glass of milk, 150gr sausage meat, 20gr grated pecorino cheese, 6 spoons olive oil, 2 eggs, grated nutmeg, salt and pepper
Peel the cabbage leaves and put to one side 6 of the finest.
Chop them lengthways and boil them for 3 mins in salty water.
Cook for a further 15 mins the rest of the cabbage after having chopped it into pieces.
Once done, mash up the boiled cabbage in a bowl along with the sausage meat, cheese, eggs, a little nutmeg, salt, pepper and oil.
Form a nice paste or 'composto'.
Dry the original cabbage halves on a tea towel and start spreading the sausage mixture onto them.
Close each of the leaves to form 'involtini' or small 'packages'.
Place on an oiled oven tray and cook at 200°c for 20 mins.