Savoy cabbage, the green heads of the winter garden
Winter arrives and, drought permitting, the vegetable garden is full of green, fleshy and crunchy heads : here is the savoy cabbage to dominate unchallenged among the otherwise bare earth. A nice clean cut at the base, and here it is ready to be cooked in various ways, not only in the soup or in the vegetable purée.
Very appreciated in the north, this Crucficera is rich in beneficial and anti-inflammatory properties, so it is important not to miss it with the arrival of the cold season. Here are some tips: 5 recipes with savoy cabbage to transform the green leaves into special dishes with imagination.
Risotto with savoy cabbage
Ingredients for a couple of people:
> savoy cabbage, 5 or 6 light internal leaves;
> vegetable broth;
> six spikes of carnaroli, arborio or long grain rice;
> half white onion;
> little white wine;
> grated parmesan cheese;
> salt;
> pepper;
> extra virgin olive oil.
Preparation: keep the vegetable stock hot, on low heat; prepare the sautéed risotto with the chopped and lightly salted cabbage leaves and onion, then pour in the rice and mix, leaving to flavor for a few minutes.
Blend with half a glass of white wine, then add the boiling broth with the ladle to cover the rice . Continue cooking for the time indicated, gradually adding boiling broth.
When it is ready al dente, turn off the heat and stir in 4 tablespoons of grated Parmesan, a couple of tablespoons of extra virgin olive oil and freshly ground pepper. Let it rest for a couple of minutes and serve.
Spaghetti with savoy cabbage and breadcrumbs
Ingredients for a couple of people:
> 150 g of spaghetti;
> 4 or 5 large cabbage leaves;
> a clove of garlic;
> a couple of tablespoons of bread crumbs;
> fresh grated pecorino;
> extra virgin olive oil;
> coarse salt;
> chilli pepper.
Preparation : wash well and cut the cabbage leaves into strips ; then bring the water to a boil in a large saucepan. Pour the cabbage in it and let it cook for about ten minutes; add the coarse salt, then the pasta and cook for the time indicated on the spaghetti.
In the meantime prepare the sauce: in a non-stick frying pan, fry the poached garlic clove (which you will then remove) in a couple of tablespoons of oil, combining chili peppers to taste and the crumbled breadcrumbs. Drain everything and sauté together with the sauce in the pan. Serve it hot, sprinkling grated pecorino.
Stewed vegetables
Ingredients :
> a cabbage;
> extra virgin olive oil;
> a couple of cloves of garlic;
> salt and pepper;
> water to taste
Preparation : Remove the outer leaves of the cabbage and cut all the rest into coarse strips . In a large saucepan or pan, lightly fry the chopped garlic, then pour in the "verzine", blasting the whole for a couple of minutes over high heat.
Then add salt, pepper and half a glass of water, covering with a lid and lowering the heat. Stir from time to time, adding water for cooking when necessary. The so- cooked verzine are cooked in about half an hour and are excellent to accompany dishes or fresh cheeses.
Savoy cabbage rolls
Ingredients for two people:
> 4/6 large cabbage leaves;
> 3 or 4 potatoes;
> an egg;
> 3 tablespoons of Parmesan cheese
> 8 thin slices of melting cheese, scamorza type
> salt;
> pepper;
> extra virgin olive oil.
Preparation : boil the cabbage leaves for about five minutes in a large saucepan, drain and leave to cool; boil the peeled potatoes in a pressure cooker, let them cool and mash them with a potato masher in a bowl. Add the egg, salt, pepper and cheese, obtaining a compact mixture.
Put a roll of dough in the center of each leaf, wrapping it first in the slice of cheese. Roll each leaf into rolls, close them well and place them in an oven dish. Sprinkle with a little oil, salt and pepper and cook for about 20 minutes at 175 ° C.
Savoy cabbage quiche, ricotta and provola cheese
Ingredients :
> a small savoy cabbage
> pasta brisée;
> provola cheese (4/5 slices);
> 150 grams of ricotta;
> 2 eggs;
> two tablespoons of grated Parmesan, one of breadcrumbs;
> salt;
> pepper;
> extra virgin olive oil.
Preparation: cut the cabbage into strips and let it boil for about 5 minutes in boiling water. Drain and let cool. In a large bowl add the eggs, salt, pepper, Parmesan, ricotta, and the well-wrung cabbage. Mix everything.
In the meantime spread the brisée dough on a sheet of non-stick paper in a thin way, place it in a baking dish and fill with the mixture. Place the sliced provola on top; fold the edges of pasta that come out of the pan towards the inside; sprinkle with breadcrumbs and a little oil.
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