Cotechino 2 barred

Preparation time: 2 hours and 30 minutes plus cooling time of cotechino.

Boil the cotechino sausage wrapped in a towel, just enough for should be peeled, drain it, shave it and let it cool.

Clean cabbage, wash and Pan fry for 5 minutes in plenty of boiling water, drain.

Stendetele on a kitchen towel to dry ' ferla '.

Put a whole egg and egg white in a bowl with the cheese, salt and pepper and beat well.

Spread about half of the leaves of cabbage on a cloth moistened by a layer off just enough to wrap in cotechino, pour over covering them all beaten eggs and put the remaining on cabbage.

Placed at one end of the layer made the cotechino and helping you with the towel wrap it up tight with the cabbage.

Tied in several places with a colourless thread.

Dip the roll made in boiling salted water and allow it to cook for 40 minutes.

Drain and place it as lies on flat and let it cool a while throughout the night.

About 1 hour before serving cut the puff pastry into two pieces, one of which must be big about twice more.

Remove from sheet cotechino and not from the cabbage.

Turn on the oven to 190ø.

Roll out the dough piece smaller than doing a wide rectangle when you just need to wrap the roll and wrapped indorate slightly after the dough with the remaining yolk.

Roll out the second piece of dough and then cut it into long stricioline as much as possible and about 2 cm, place the roll made to trap each other at the Center, they also indorate with the egg yolk.

Put the roll on a greased lightly and let it cook for 30 minutes. Served hot.