Giorgio Locatelli's Mondeghini (Stuffed Cabbage) With Nettle Risotto

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1 large Savoy cabbage

350 g sliced white bread, crusts cut off (Note: I only used 200g to make it less bready)

175 ml milk

400 g good quality plain pork sausages, skin removed

1 small garlic clove, finely chopped (I used 6 because—hello, it’s garlic. More is better)

Sprig of sage, finely chopped

Sprig of rosemary, finely chopped (Ok, screw subtlety…..I used 4 sprigs of rosemary and 6 of sage. It could still have taken more. The herbs REALLY came through in the restaurant version)

1 Tbsp freshly grated parmesan cheese

2 Tbsp olive oil

2 Tbsp vegetable oil

½ glass of white wine

20 g butter

Salt and pepper

2 handfuls of young nettle leaves

2.5 litres good vegetable stock

50 g butter

1 onion, chopped very, very finely

400 g vialone nano rice

125 ml dry white wine

about 75g cold butter, cut into small dice

about 100g finely grated Parmesan

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