Steamed Savoy Cabbage Involtini with Porcini and Chestnuts

Introduction

Ciao a tutti! In my Tuscan kitchen, seasonal cooking is all about patience and coaxing intense sweetness out of cold-weather garden treasures. Today we celebrate the humble verza (savoy cabbage), gently steamed into delicate involtini bursting with earthy porcini, sweet roasted chestnuts, and creamy cannellini beans, finished with our freshest green olive oil.

Ingredients

• 8 large tender Savoy cabbage leaves, thoroughly washed
• 1 cup cooked cannellini beans, lightly crushed with a fork
• 1/2 cup roasted peeled chestnuts, finely crumbled
• 15 g dried porcini mushrooms, rehydrated in warm water and minced
• 2 small shallots, finely diced
• 2 cloves garlic, grated
• 2 tablespoons fresh rosemary and sage, finely minced
• 2 tablespoons Tuscan extra virgin olive oil, plus extra for finishing
• 1 tablespoon nutritional yeast for savory depth
• 1 organic lemon, finely zested
• Fine sea salt and freshly cracked black pepper, to taste

Instructions

1. Soak the dried porcini in half a cup of warm water for 15 minutes, then drain, squeeze dry, and mince finely, reserving 2 tablespoons of the soaking broth.
2. Heat olive oil in a skillet over medium heat, add the shallots and minced herbs, and sauté gently until soft and translucent.
3. Stir in the garlic, porcini, and chestnuts, cooking for 3 minutes before stirring in the crushed cannellini beans, nutritional yeast, and reserved porcini liquor.
4. Season the filling with lemon zest, sea salt, and black pepper, then remove from the heat and allow to cool slightly.
5. Lay each cabbage leaf flat, shave down the thick center rib so it bends easily, and spoon two generous tablespoons of filling onto the stem end of each leaf.
6. Fold the sides inward and roll up tightly into neat parcels.
7. Place the involtini seam-side down in a parchment-lined bamboo or metal steamer basket over a pot of boiling water.
8. Cover and steam for 12 to 14 minutes until tender and vibrant emerald green.
9. Transfer to shallow bowls, finish with a generous drizzle of green extra virgin olive oil, and serve immediately.

Buon appetito! Serve these parcels steaming hot right onto warmed plates. A final swirl of your greenest cold-pressed olive oil and a twist of black pepper bring all the wild aromas of the Tuscan hills straight to your table.

Isabella