Braised Stuffed Cabbage Rolls

lidiasitaly.com

SMW

subheading: FOR THE PESTATA AND STUFFING:

2 CUPS MILK

4 OUNCES DRY COUNTRY BREAD CUBES (ABOUT 4 CUPS)

2 OUNCES PANCETTA, CUT IN PIECES

1 LARGE ONION, CUT IN CHUNKS

1 LARGE CARROT, CUT IN CHUNKS

1 LARGE STALK CELERY, CUT IN CHUNKS

3 PLUMP GARLIC CLOVES, PEELED

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 POUNDS SWEET ITALIAN SAUSAGE (WITHOUT FENNEL SEEDS), LOOSE OR REMOVED FROM CASINGS AND CRUMBLED

1 TEASPOON KOSHER SALT

1 CUP DRY WHITE WINE

1 LARGE EGG, LIGHTLY BEATEN

1 TABLESPOON CHOPPED FRESH ITALIAN PARSLEY

½ CUP GRATED GRANA PADANO

subheading: FOR THE CABBAGE ROLLS AND SAUCE:

1 MEDIUM HEAD SAVOY CABBAGE (ABOUT 2 POUNDS)

¼ CUP EXTRA-VIRGIN OLIVE OIL

2½ TEASPOONS KOSHER SALT

3 CUPS DRY WHITE WINE

4 CUPS OR SO HOT CHICKEN, TURKEY, OR VEGETABLE BROTH

Directions at lidiasitaly.com

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