Blanch the savoy cabbage leaves in boiling water for a few minutes.
Remove the toughest part of the leaves.
Place the mozzarella and anchovies on one end of the leaves and fold into a little bundle.
Coat the bundles first in flour, then in egg, and finally in breadcrumbs, making sure to cover the ends well.
Fry the bundles in hot oil until golden brown.
Italy, Lazio
| Energy (kcal) | 144.57 |
| Carbohydrates (g) | 1.56 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 8.85 |
| of which Saturates (g) | 5 |
| Protein (g) | 14.49 |
| Fiber (g) | 0.55 |
| Sale (g) | 0.13 |
