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Savoy Cabbage Timbale with Taleggio Fondue

17/11/2023

Here is the recipe for a delicious savoy cabbage timbale with Taleggio fondue, a dish that blends the rustic flavor of cabbage with the rich and creamy taste of Taleggio.

Ingredients

  • 8 large savoy cabbage leaves
  • 200 g Taleggio cheese
  • 200 ml cooking cream
  • Nutmeg to taste
  • Salt and pepper to taste
  • Butter for greasing the molds

Preparation

  1. Clean the cabbage leaves, removing the hard part of the stem, and blanch them in salted water for about 2-3 minutes. Drain them and set them aside on a clean cloth to dry and cool.
  2. Meanwhile, cut the Taleggio cheese into cubes and place it in a saucepan with the cooking cream. Melt the Taleggio over low heat, stirring continuously to prevent it from sticking to the bottom of the pan. Once you have a smooth cream, season with a sprinkle of nutmeg, salt, and pepper to taste. Remove from heat and keep warm.
  3. Take some single-serving molds (or a larger mold if you prefer to make a single portion to divide) and grease them with a little butter.
  4. Line the inside of the molds with the cabbage leaves so that the edges of the leaves protrude over the rim of the mold. Make sure the inside is well covered.
  5. Pour some of the Taleggio fondue into the center of each mold, then fold the cabbage over itself to form a bundle.
  6. Bake the timbales at 180 °C (356 °F) for about 15-20 minutes, until they are well heated and slightly golden on the surface.

For an even more Italian touch, you might add some pre-cooked rice to the timbale to make the dish more substantial. Alternatively, you could incorporate a few fried sage leaves in butter into the fondue for a more aromatic flavor.

Curiosity

The term “timbale” in cooking refers to a baked dish generally composed of pasta or rice, with the addition of various types of filling. The origin of the term “timbale” goes back to a type of drum (timpani) due to its round and high shape. In the case of the savoy cabbage timbale, it is the cabbage itself that contains and “embraces” the delicious melting Taleggio filling.

Savoy cabbage timbale with Taleggio fondue