Tag: savoy

Savoy cabbage and potatoes – Savoy cabbage and potatoes recipe – Italian Cuisine

Prepare the cabbage: remove any ruined external leaves, cut in half, also remove the central torso, then cut everything into strips and rinse under running water

Peel the potatoes and cut them into thin slices.

Brown the onion in a little oil, then add the potatoes and brown them for a few minutes.
Finally add the savoy cabbage, season with salt, pepper and sage, add the water, cover with a lid and cook over medium heat for about 20 minutes.

Remove the lid, mix well and cook for another 5 minutes: when the water has been absorbed and the potatoes are well cooked, add the grated scamorza cheese to the julienne on the surface, then gratin for a few minutes under the grill (if you used a pan with handle not suitable for the oven, like me, leave the oven door open so that the handle protrudes out of the oven so that it does not burn), until the surface is golden brown.

Your cabbage and potato side dish is ready, you just have to serve it.

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Pork Tenderloin Recipe with Savoy Cabbage Rolls – Italian Cuisine

Ingredients

400 g celeriac
350 g pork fillet
250 g potatoes
150 g milk
150 g Romanesco broccoli
50 g mozzarella
30 g butter
4 cabbage leaves
4 spring onions
a pak-choi
thyme
marjoram
vegetable broth
salt
pepper
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

For the pork tenderloin recipe with cabbage rolls, salt and pepper the pork tenderloin, sear it evenly in a pan with a veil of oil for 7-8 minutes. Free the pan from the fillet and the cooking fat and melt the butter with a minced pepper, a sprig of thyme and a marjoram. Add the fillet and cook it again for 3-4 minutes, continuing to wet it with the sauce. Turn off and let it rest.
For the cabbage rolls: Blanch the cabbage leaves in salted water for 2 minutes, cool them in ice water and dry them with kitchen paper. Peel the potatoes, cut them into small pieces and cook them in boiling salted water for a minute, then mash them with a fork and brown them in a pan with a drizzle of oil for 2-3 minutes, with a little thyme, the diced mozzarella, salt and pepper. Distribute them on the 4 cabbage leaves; close by forming the rolls.
For the vegetables: Peel the celeriac, cut it into cubes and cook it with the milk and 150 g of water (it must be covered by the liquid) for 25 minutes, then blend it with a drizzle of oil and a pinch of salt. Clean the Romanesco broccoli and divide it into florets; sauté them in a pan with a drizzle of oil and a pinch of salt for a minute. Browse the pak-choi and scald it in a pan with a veil of oil for 30 seconds. Clean the spring onions, cut them in half lengthwise and also brown them with a drizzle of oil on the cutting side for 3 minutes; add a ladle of broth, turn them over and cook for another 3 minutes. Serve the fillet with cabbage rolls and vegetables.

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Savoy biscuits hut – biscuits hut recipe – Italian Cuisine

First prepare the royal icing: pour the egg whites into a bowl, add a few drops of lemon and start whipping with whips.
When the egg whites begin to whisk, start adding the sugar a little at a time, continuing to work until you get a smooth and compact glaze.

Transfer the ice into a sac-à-poche.
Create the front and back parts of the house, joining 8 biscuits together, placing the ice on the wide side and stacking them.

Similarly, prepare the two side walls, but stacking only 5 biscuits instead of 8.
Then go to the roof: in this case, you must add 6 ladyfingers, but join them with the ice on the narrower side, vertically (looking at the picture, it is clearer).

When all the pieces are ready, let them dry overnight.

Shape the front of the house: with a hacksaw knife, cut the 3 ladyfingers diagonally on top to create the shape for the roof.
Then make a central opening, which will be the little door of the cabin, cutting out the 4 savoiardi at the bottom.

As you did for the front side, cut the back side diagonally (in this case obviously you don't need the door).
Keep the cut parts: later you will use a little to create the chimney of the cabin.

When you have ready all the pieces proceed to the assembly.

Place the back of the house on the work surface, place a little ice on the side ends, stopping at the roof.
Do the same with the front side.
Then add the two sides adding the 2 smaller pieces (of 5 ladyfingers) that you have built as side walls.

Your hut starts to take shape, but for now it still looks like a ruined house: it's time to add the roof.
Put a little ice on the sides cut diagonally of the front and back facades and rest them on the two sides of the roof (those with the 6 ladyfingers placed vertically instead of flat).
Use more ice to join the two sides of the roof, at the top of the house.
Finally recover a piece of biscuits cut diagonally and use it to create the chimney, always sticking it to the roof with ice.

Do not miss the final touch: decorate the front side with star anise (attach it to the top of the roof with some real ice) and sprinkle it all with a little icing sugar.
Let it rest for another 2 hours, so that it freezes solidify, then bring the ladyfinger cabin to the table and amaze all your guests!