Savoy Cabbage Roulade with Mascarpone Sauce

Cut the savoy cabbage leaves from the stem and boil them briefly in boiling hot salted water, then cool in ice-cold water. Also briefly cook the diced vegetables and sieve. Sauté the onion and garlic in butter and add the vegetables, walnuts and herbs. Season. Mix well the white bread, egg yolks, heavy cream and ricotta, season and mix with the vegetables.

Dry the savoy leaves well, spread the quantity evenly on them and roll them up. Poach for about five minutes in steam or in a vegetable stock.

For the sauce, boil the white wine with onion, garlic and peppercorns, reduce by half and strain. Add the mascarpone, bring to the boil and season.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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