Elawin
Legendary Member
Savoy cabbage with pancetta and white wine (verza con pancetta e vino bianco)
Serves: 4
Ingredients:
2 tbsp olive oil
1 red onion, peeled and finely sliced
75 g pancetta, diced
3 tbsp Italian white wine
750 g Savoy cabbage, finely shredded
1 tbsp caster sugar
2 bay leaves
280 ml vegetable stock, made with stock cubes
Salt and white pepper to taste
Method:
Serves: 4
Ingredients:
2 tbsp olive oil
1 red onion, peeled and finely sliced
75 g pancetta, diced
3 tbsp Italian white wine
750 g Savoy cabbage, finely shredded
1 tbsp caster sugar
2 bay leaves
280 ml vegetable stock, made with stock cubes
Salt and white pepper to taste
Method:
- Heat the oil in a large saucepan. Cook the onion and the pancetta over a medium heat for 5 minutes. Stir occasionally with a wooden spoon. Pour in the wine and continue to cook for 2 minutes to allow the alcohol to evaporate. Add all the remaining ingredients, mix well and bring to the boil.
- Simmer with the lid on for 25 minutes. Remove the lid and continue to simmer for a further 5 minutes. Stir occasionally with a wooden spoon. Discard the bay leaves, season with salt and pepper, and serve.
