Recipes

Cabbage galore

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This was avery refined dish I tasted at Amass
tea pickled savoy cabbage , nut ricotta and Black garlic
it was delicious
P9291638 3
now a few more homely recipes
Cabbage leafs filled with pork
 
Ingredients:
250g of pork/mince
1 red onion
Sage leafs
2 100g slices of pastrami
A little olive oil
100g raisins, soaked in vedicchio (Italian cognac)
1 egg
Salt and pepper
1 nice green cabbage
1 leek
Stock and olive oil for cooking
Balsamic vinegar
Method:
Chop the meat coarsely, chop the onions, the sage and cut the pastrami into cubes
Fry the onion softly in olive oil. Add the pancetta, sage, raisons, pork and pastrami and fry for a few more minutes before dividing the mixture into 12 portions. Leave to cool.
Remove the leafs from the cabbage, blanch 12 big leafs in salted boiling water, then rinse under a cold tab and dry well.
Fill the leaves with the meat mixture and secure the packages with strips of blanched leek.
Lay the packages in an oven dish, pour over the olive oil, a little balsamic vinegar, some stock, salt and pepper. Cover with grease proof paper and bake in the oven for 35 minutes.
Again a dish from Amass
Lamb breast unripe apple , swiss chard and almond
P9291643
My version with cabbage !!!!
Quite Yummy to
Fagottini di verza farciti con arrosto di maiale,
fagioli neri, spinaci e crema di tartufo nero –
green cabbage filled with roasted duck, black beans served with a spinach truffle cream
Ingredients:
250 g magret de canard
1 red onion
a few sage leaves
2 thick slices of coppa di Parma
a little olive oil
2tbsp black beans
a little Italian cognac
1 egg
salt and pepper
1 green cabbage
1 leek
stock
olive oil
balsamic vinegar
Sauce
500g young spinach leaves
2 shallots
2dl cream
1 dl truffle jus or otherwise truffle pasta
salt and pepper
Method
Fry the duck breasts, fat side first until the fat is golden coloured and continue cooking in the oven for 10 minutes. Leave to cool and cut into pieces or chop in the food processor carefully
Cut the onion into thin slices, chop the sage, and cut the coppa into thin strips
Fry the onions in the olive oil on a low heat, stir in the sage, the beans, the duck and the coppa, divide into 8 small mounds, place in the fridge
Remove the cabbage leaves one at a time from the cabbage, blanch them in boiling salted water and rinse immediately with cold water, dry on a tea towel.
Fill the cabbage leaves with the duck mixture, tie with string or use strips of blanched leek
Place the packets in a well-oiled baking dish and pour over a little stock and olive oil, pour over a little vinegar, and grind over some salt and pepper. Cover with baking paper and cook for about 35 minutes in the oven
Cook the spinach in boiling water or steam or pan fry in a frying pan, rinse of squeeze out all the water. Fry the chopped shallot in a shallow sauce pan, add the spinach, and the cream and simmer gently, add the truffle juice or pasta and or truffle oil, stock if necessary and season to taste. Puree the sauce
Take the cabbage leaves out of the oven, remove from the pan onto draining paper, spoon the sauce on the plates or bowls and set the parcels on top
Skate filet with cabbage rolls and butter sauce
4 skate wings
100g clarified butter or olive oil
salt and pepper
Serrano ham of coppa di Parma
1 spits kool (pointed cabbage )
50 g butter
salt and pepper
1-2 tsp roasted and ground cummin
Tomato butter sauce
Ingredients:
1 dl white wine
1 small shallot, chopped
1 piece of star anise
2 cloves
4 tomatoes
2 branches marjoram
1 el cream
150 g butter
Garnish:
3 tbsp capers
2 tbsp olive oil
Dry the serranno ham or coppa de parma in an oven between kitchen paper for 1 hour, crumble in a food processor or chop very finely ,
Roll the skate fillets up and place on a greased baking sheet, season well with salt and pepper pour over the clarified butter and cover with greased paper.
Remove the outer leaves of the cabbage carefully and blanch until tender in boiling salted water or in the steamer.
Dry well on a cloth.
Cut the remaining cabbage intovert thin chiffonade(slices). Heat the butter in a pan, add the cabbage and let it slowly soften, add the ground cumin and season to taste.
Divide the mixture over the leaves and roll up tightly , Place on a baking sheet, cover with foil and reheat in the oven when needed .
Sauce:
Pour the white wine in a pan with a firm bottom. Add the shallots, the anise, the cloves and the roughly cut tomatoes (you can also use the seeds, skin and pulp) and the marjoram and the marjoram en cook this until 2 spoons stay over.
Strain and pour it back in the pan. Add the cream and let it boil. Add while whisking little by little the butter lump by lump over a medium fire.
Season the sauce and add if necessary a few drop of lemon juice.
Fry the capers until crispy in the oil
Place the fish in the oven on 180 C for 10 to 15 minutes depending on the thickness of the fillets
Warm the cabbage rolls and place on the plate with the fish, pour over a little of the sauce sprinkle the dried ham and capers over the fish and serve the rest of the sauce separately.
Accompaignements for roasted duck or game I made it with porchetta
Roasted pig with mustard herb crust
Ingredients:
2 pieces of piglet (lightly salted) shoulder or loin or lamb shoulder if preferred
50 g butter 2 tbsp olive oil
100 g bread crumbs or (panko)
50 g chopped herbs
2 to 3 tbsp tarragon or green mustard mixed with dijon mustard
50 g butter or oil
Preparation:
Preheat the oven at 200 C
Season the meat well
Fry in butter and oil until golden brown. Mix the bread crumbs and the chopped herbs together
image
Spread a thick layer of the mixed mustards on the pig and sprinkle over the breadcrumb mixture
Place in a roasting tin
Heat the butter in a small pan and drizzle the butter over the breadcrumbs . You may also use olive oil
Place the meat in a pre heated oven and roast the meat in the oven for about 45 minute, depending on its size, the first 10 to 15 minutes on 200 C, then turn the oven down to 140 C
Take the piglet out and let it rest before carving
Notes
It is also possible to serve the porchetta cut into thick slice on farmhouse bread, like they do in Umbria on the markets.
Last week I went to Lindenhoff and bought a boned out breast for my next porchetta
image
Italian Casserole of white Cabbage
1white cabbage POINTED
125g pancetta
1 onion
2 tbs rosemary
1 clove of garlic
2 tbs duckfat
freshly ground black pepper
1 glass white port
of white wine
fennel seeds
Prepare the casserole;
Thinly slice the cabbage
Finely chop the onions, pancetta, rosemary and garlic
Pout the duck fat in a heavy bottomed pan and add the onion mixture
Leave to cook softly, spoon the cabbage on through the mixture
Season to taste with salt and freshly ground black pepper
Add the wine and leave to simmer on low heat during 1½ hours
Stuffed (portobello) mushrooms
1 per person or one half if they are very big
remove the stalks from the portebellos and chop them very finely and use them for the sauce
gremolata
1 clove of garlic
1 lemon, grated rind
1½ bunch parsley
Method:
Prepare the gremolata;
Chop the peeled clove of garlic fine and add to the grated grind of the lemon and and the finely chopped parsley in the pestle and mortar, pound well
Fry the portebellos in some oil or butter and drain well
Spoon the gremolata filling into the open side of the portobellos
Place them on the baking sheet with the duck breasts
Bake the portobellos in a hot oven until heated through
N.B. Gremolata should always be freshly made, it is often used as a tastemaker.
Sauce: (8 personen)
1½ dl white wine
6 shallots, finely chopped
1 tbs porcini (dried mushrooms, soaked)
the stems of the portebello mushrooms (see recipe filled mushrooms)
1 clove of garlic (optional)
2 dl jus de veau
50 g butter
Make the sauce;
Infuse the shallots, porcini, the finely chopped stems and the garlic in the white wine
Add the jus de veau as soon as the wine has reduced to a third
Simmer the sauce
Sieve and beat in a little butter before serving
Allow the game to rest for a few minutes before cutting it into slices and serve with the cabbage, the filled portobellos and the sauce

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