My issue with secondi is that I’m not used to eating a lump of protein essentially on its own. You can order a side dish of veg, but then you end up with so. much. food. After having already stuffed yourself with pasta. After after having already eaten a plate of antipasti.
Mr P&P doesn’t seem to have this issue.
Aaaaanyway, I do like Italian meat and fish dishes, so to make them more acceptable to my meat-and-two-veg-programmed brain I served these involtini with potatoes and skipped the primo.
Pots/pans to be washed up afterwards: 2
Prep time: 20 mins
Cooking time: 20-25 mins
8 squares of baking paper or foil, cut about 3cm larger than the cabbage leaves all around
8 large cabbage leaves
4 chicken breasts
100 g of melty cheese, such as pecorino, provolone, gruyere, emmentaler or medium cheddar
Preheat the oven to 200° C (180° C fan oven or Gas Mark 6).
Blanch the cabbage leaves for 2-3 minutes in boiling water, then lay out on a clean kitchen towel to dry. Cut the tough stem out of the middle.
Cut the cheese into matchsticks.
Lay one cabbage leaf on a piece of baking paper/foil, then put a piece of chicken breast in the middle, and some cheese sticks in the middle of that. Season with a little salt and pepper (leave out the salt if serving to babies/toddlers).
Serve with a carb of your choice, or sliced up and held together with toothpicks as a great little hors d’oeuvre
(I actually tried to serve them to my toddler like this in the hope he hold it by the toothpick and take a bite, cabbage and all. He did not.).