Fontina DOP Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
blanch cabbage leaves in boiling water until tender. Drain rinse with cold water set aside.
cut pork tenderloin into 1-inch chunks. cook in 1 tbsp of the oil in a large 12-inch skillet with garlic clove, rosemary springs, salt and pepper to taste.
cook on medium high heat until no longer pink in center, approx. 5-6 minutes.
add sausage, cook 3-4 minutes until cooked through. discard garlic and rosemary. Cool 5 minutes.
add mixture to food processor, process 30 seconds.
toss breadcrumbs with 2 tbsp of milk. add breadcrumbs to the food processor with 1 whole egg. process until very smooth (as in a pate).
stir in ¾ cup of parmesan cheese mixture. spoon about ¼ cup meat mixture onto center of each cabbage leaf, roll up enclosing filling in a pocket.
place rolls on a 13x9 glass baking dish lined with parchment paper. Melt 2 tbsp of the butter brush over cabbage rolls, top with remaining ½ cup cheese.
bake in 350°f oven for 50 minutes. fontina sauce: separate yolk from remaining egg. melt 1 ½ tbsp butter in a medium saucepan over medium heat, add flour and cook 3 minutes stirring often. heat remaining 1 cup milk until hot, gradually add to flour mixture. Cook and stir until sauce is slightly thickened. stir in fontina cheese until melted. Add egg yolk and stir well. spoon ¼ cup onto each serving plate top with 2 cabbage rolls. Place the sauce on the center of the plates, place two pieces of stuffed cabbage on each plate and drizzle with extra virgin olive oil.