In Montalcino, “pulpette avvolte” are the traditional sandwich for the “festa dei Bianchi”, namely of the Misericordia, the last Sunday in August. In reality, they are very tasty rolls, while the real polpette avvolte are a humble but tasty dish that is prepared in spring and autumn when the cabbages are ready in the garden.

It has the advantage of being able to be prepared the day before and heated up at the last moment, bringing an ancient and intense flavour to the table

INGREDIENTS OF TUSCAN WRAPPED MEATBALLS

For 4 people: 15 cabbage leaves, 500 g of minced meat, 100 g of salted pancetta, 1 egg, 50g of Parmigiano cheese, half

a glass of white wine and half a glass of milk, two slices of bread, salt, pepper, a sprinkling of nutmeg

PREPARATION OF POLPETTE AVVOLTE TOSCANE

Very easy, it takes about an hour including baking in the oven.

Wash the cabbage leaves and blanch them for 2-3 minutes in boiling salted water. Dry them.

Soak the bread in the milk and squeeze it, mix it with the minced meat, diced pancetta, egg, Parmigiano, salt and pepper. Grate the nutmeg.

Form meatballs the size of mandarins and wrap them in cabbage.

Bake in the oven at 180°C for half an hour, placing baking paper on the bottom of the baking tin.…

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