Tag: cabbage

Traditional pizzoccheri with cabbage, garlic and casera – Italian Cuisine

Traditional pizzoccheri with cabbage, garlic and casera

1) Mixed the two flours, knead them with 450 ml of cold water and knead until the dough is smooth and not too soft, adding little water if necessary.

2) Roll out the dough with a rolling pin to a thickness of 2-3 mm, then obtained strips 7-8 cm wide; overlap the strips and, with the help of a smooth blade knife, cut out many "tagliatelle" 5-8 mm wide.

3) Bring boil abundant salted water and add the diced potatoes and the cabbage into strips; after 2-3 minutes, unite the pasta and cook for 9-10 minutes (a couple of minutes more for the dry one). Meanwhile melt butter with garlic until it is hazelnut in color.

4) With a slotted spoon, collect the pasta and the vegetables, drain them very well and transfer them in a large hot bowl, alternating them in layers with the diced casera cheese and parmesan. Eliminate garlic, pour over the butter and pepper to taste.


Posted 02/02/2022


Unleavened pizza with red cabbage, sour cream, pears and Roquefort – Italian Cuisine


1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.

2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.

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3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.



Posted on 30/01/2022


Black cabbage chips: a very easy vegetarian recipe – Italian Cuisine

Black cabbage chips: a very easy vegetarian recipe

Good, quick to prepare and healthy: black cabbage chips are a vegetarian snack or side dish to try several times, because they are crunchy and inviting. Discover our recipe

A aperitif last second? No idea for a quick outline? A quick vegetarian meal? To each of these questions, the answer can only be one: the black cabbage chips (Also known as kale), very quick to prepare (it really takes a few minutes of preparation and a few more of cooking in the oven).
They are tasty and crunchy, just like french fries.
Below you will find the recipe step by step, in the gallery instead some straight to make them even more delicious and to combine them in your menus.

How to make cabbage chips: the recipe


1 medium-sized black cabbage
extra virgin olive oil to taste
Salt to taste
pepper as needed
sesame seeds to taste


Peel the black cabbage leaves, removing the central rib and obtaining chips of 5-6 cm in length. Wash them and dry them with absorbent paper. Then arrange them on a baking sheet lined with parchment paper a few cm away from each other.
Season them with extra virgin olive oil, brushing them one by one. Sprinkle them with sesame seeds and season with salt and pepper. Preheat the convection oven to 180 ° C and bake them for about 10 minutes, until you see them crunchy, but not dry.
Take them out of the oven and serve them just warm… they will be snapped up!

Browse our gallery for other tips for preparing tasty cabbage chips

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