Capù are cooked in many villages of Valle Camonica, even if with some differences. Particularly widespread is the recipe of Capù from Terzano, a small village, part of Angolo Terme. The Capù recipe of Terzano has both meat and vegetarian versions. Tradition states that cabbage leaves should be used to wrap the filling, although they are available only in autumn. In other seasons, Capù can be prepared using the leaves of other vegetables, such as chard.
For the stuffing:
Salt to taste
Chopped parsley to taste
Mortadella to taste
For the wrap:
cabbage or chard leaves
Prepare the filling by combining the grated bread and cheese, eggs, salt and parsley. Depending on the taste, you can also add thinly sliced mortadella. Take the cabbage leaves, insert the filling in the centre, fold the leaves and close with thread or toothpicks, so that they do not open during cooking and take the shape of a roll. Brown the Capù in a pan and cook them gradually, adding water. Serve accompanied by grilled sausage (salamelle) and polenta. Another version involves adding tomato sauce while cooking.
The origins of this dish seem to be attributable to the need to create a meal that could be transported to the fields while working. Once upon a time, Capù used to be bound with thread around the cabbage leaf, to close the roll well.
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