A finger-food appetizer
Ingredients: 1 cabbage
150 grams of mortadella
100 g cheese robiola
50 g 50 g 50 g Leerdammer
shelled pistachios cinnamon
salt pepper
PREPARATION and : clean the cabbage, discard the first 2 leaves and staccatene further 5 or 6 without breaking them. Remove the ribs from the leaves that have long separated and cut in half along the line of the rib Central. In an electric cutter
Leerdammer and put the chop, sausage and then add 3 tablespoons of chopped pistachios and all rather late, finished with ricotta, robiola and flavorings.
chop the remaining pistachios and leave them.
Spread the mixture on half of mortadella cabbage leaves and roll them into a thin layer of rolls to obtain as compact as those in the photo, store in refrigerator for 30 minutes.
Remove from the refrigerator, trimmed and cut sides of rolls in the same cylinders about 2.5 cm in height.
Dip the ends of the rolls in the chopped pistachios and serve.
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