Typology: MAIN COURSES
Ingredients:rhubarb or savoy leaves. The stuffing was generally made with leftovers of meat from previous meals (roasts, boiled meat, etc.). If these are not available, use thinly minced mortadella, salami, cooked ham and minced meat already cooked in variable proportions combined with sage, rosemary, stale bread soaked in milk, salt, pepper, egg, grated parmesan cheese, minced onions.
Scald the rhubarb or savoy leaves in salted boiling water to soften. Prepare the stuffing mixing all the ingredients. Stuff the leaves with the stuffing and make a roll: to avoid tearing the leaves, use a string. Brown the rolls in a little oil in a non-stick fry pan for about 15 minutes.