To create a delicious dish that brings a touch of tradition and innovation in every bite, we will start by preparing a special dough. It consists of flour, cornmeal, beaten eggs, and a pinch of salt. The mixture should be homogeneous, and the resulting dough will be kneaded until it becomes elastic and smooth. Once the dough is ready, we will divide it into small portions and roll it out into thin sheets, which do not necessarily have to be large, but rather in the form of "napkins" similar to those used for lasagna.
For an extra touch of flavor and originality, I chose to add a few fresh parsley leaves from the balcony into the dough sheets. These will remain in the middle of the sheet, giving a nice pattern and a fresh aroma. Inspired by an idea from an Italian forum, I folded each sheet over the parsley leaves and rolled it out like this, creating a fascinating visual effect.
Meanwhile, we will prepare the garnish. The potatoes, peeled and cut into thin slices, will be boiled for about 5-7 minutes, just enough for a fork to go through them, but without being completely cooked. They will add a creamy texture to our dish. Separately, the finely chopped cabbage will be sautéed in a pan with oil, salt, and two ladles of hot water (ideally, we should use the water left from boiling the potatoes). At first, the pan will be covered with a lid, and later the lid will be lifted to allow the excess water to evaporate. It is important to stir the cabbage more often to prevent it from sticking.
While the cabbage is cooking, the sausage, peeled of its skin, will be fried in a pan with a tablespoon of water until it starts to whiten and the water evaporates completely. It will then be added to the cabbage, enriching the taste of our dish.
To assemble the dish, we prepare a baking tray, which we grease with oil. On the stove, we boil a pot of salted water with a splash of oil, having next to it a bowl of cold water. The dough sheets are placed on a slotted spatula and introduced into the boiling water, being immediately taken out and transferred to the bowl of cold water. It is essential to handle the sheets carefully, as they are very delicate and can easily tear.
We start assembling: we place a layer of sheets, followed by a layer of potatoes, cabbage, sausage, and pieces of cheese. We continue to alternate the layers until we finish the ingredients, making sure that the last layer is the sheets, preferably those with a pattern. On top, we add a few pieces of butter or margarine, then cover the tray with aluminum foil.
The dish will be placed in the preheated oven for 25-30 minutes, covered, and then for another 10 minutes without foil to brown nicely. Once the time has passed, we let the dish rest for about 15 minutes before serving. This recipe will turn into a true culinary feast, ideal for a family meal or a special occasion.
For an extra touch of flavor and originality, I chose to add a few fresh parsley leaves from the balcony into the dough sheets. These will remain in the middle of the sheet, giving a nice pattern and a fresh aroma. Inspired by an idea from an Italian forum, I folded each sheet over the parsley leaves and rolled it out like this, creating a fascinating visual effect.
Meanwhile, we will prepare the garnish. The potatoes, peeled and cut into thin slices, will be boiled for about 5-7 minutes, just enough for a fork to go through them, but without being completely cooked. They will add a creamy texture to our dish. Separately, the finely chopped cabbage will be sautéed in a pan with oil, salt, and two ladles of hot water (ideally, we should use the water left from boiling the potatoes). At first, the pan will be covered with a lid, and later the lid will be lifted to allow the excess water to evaporate. It is important to stir the cabbage more often to prevent it from sticking.
While the cabbage is cooking, the sausage, peeled of its skin, will be fried in a pan with a tablespoon of water until it starts to whiten and the water evaporates completely. It will then be added to the cabbage, enriching the taste of our dish.
To assemble the dish, we prepare a baking tray, which we grease with oil. On the stove, we boil a pot of salted water with a splash of oil, having next to it a bowl of cold water. The dough sheets are placed on a slotted spatula and introduced into the boiling water, being immediately taken out and transferred to the bowl of cold water. It is essential to handle the sheets carefully, as they are very delicate and can easily tear.
We start assembling: we place a layer of sheets, followed by a layer of potatoes, cabbage, sausage, and pieces of cheese. We continue to alternate the layers until we finish the ingredients, making sure that the last layer is the sheets, preferably those with a pattern. On top, we add a few pieces of butter or margarine, then cover the tray with aluminum foil.
The dish will be placed in the preheated oven for 25-30 minutes, covered, and then for another 10 minutes without foil to brown nicely. Once the time has passed, we let the dish rest for about 15 minutes before serving. This recipe will turn into a true culinary feast, ideal for a family meal or a special occasion.
Ingredients
Ingredients for the dough: 250 g flour 00, 50 g cornmeal, 3 eggs, salt. Ingredients for the filling: 1/2 cabbage (400 g), 6 small potatoes (300 g), 100 g brie cheese, 1 fresh sausage (100 g), salt, pepper, oil, butter/margarine, and about 50 g flour for dusting the sheets.