Savoy Cabbage Rolls Stuffed with Potatoes and Anchovies

Method

1. Boil the potatoes in boiling water for 25-30 minutes.
2. Meanwhile, separate the savoy cabbage leaves, choosing the largest ones, and blanch them in boiling water for about 10 minutes. Cool them in ice water and drain on a wire rack.
3. Mash the cooked potatoes directly in a bowl. Add the softened butter and mix until incorporated.
4. Add the Rizzoli anchovy sauce, salt, pepper, and chopped chives (or parsley). Mix well.
5. Place the cabbage leaves on a cutting board. Put a portion of the filling in the center, roll up and close like a little bundle.
6. In a hot pan with a drizzle of oil, add a clove of garlic in its skin and let it flavor the oil.
7. Cook the rolls starting from the closed side, turning them on all sides until golden brown.
8. Plate: place one roll in the center, another cut in half, add the Rizzoli spicy anchovies, some of their sauce, and fresh dill.