The treasure of every land is the history of its products

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Sausage and savoy cabbages crespelle

Difficulty: Medium Doses: for 4 people

1 kg of cabbage,

1 carrot,

1 onion,

1 stalk of celery,

3 tablespoons extra virgin olive oil,

150 g of ricotta cheese,

200 g of sausage,

50 g grated Parmesan cheese,

½ glass of liquid cream,

30 g butter,

80 g of type 00 flour,

1 glass of milk,

1 egg,




Savoy cabbages were a widespread vegetable in Friuli, also in view of the fact that they adapt easily to the cold climate. And they were therefore the protagonists of the tables, especially on the ones of peasants. Even today, which have proven their many beneficial effects, in the vegetable gardens show the savoy cabbages willing to spin.

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