Verza

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

BASIC PREPARATION

Savoy cabbage can be eaten raw and cooked. After removing the leaves, they are washed in running water, dried and cut into strips or, if the preparation requires it, they are left whole. Otherwise, you can cut the cabbage into quarters, wash it and dry it with a towel. It is boiled in boiling salted water for a few minutes or stewed in a pan with various ingredients.

RUSTIC CROUTONS

INGREDIENTS: 8 slices of whole wheat bread, 1 medium cabbage (5/6 ounces), 1 clove of garlic, 1 handful of capers, 2 handfuls of black olives, 2 tablespoons extra virgin olive oil, oregano, salt.

PROCEDURE: wash and dry the cabbage; cut into strips and throw in boiling salted water for 5 minutes; drain well from the water (it can be used for soups). Mince the garlic, the desalted capers and the olives; season the cabbage with the mince, oregano and oil. Toast the slices of whole wheat bread; fill with the seasoned cabbage and put back in the oven for another 5 minutes.

BROETON DE VERZA

INGREDIENTS: 1 medium cabbage, 2 liters water, salt, extra olive oil.

PROCEDURE: slice the cabbage and put it in a pot with 2 liters of cold water and a pinch of salt; cook for 30/40 minutes; serve the soup hot and with a drizzle of oil.



PIZZOCCHERI

INGREDIENTS gr. 250 buckwheat pasta (or whole wheat pasta), 300 grams of cabbage cut into strips; 200 grams of potatoes peeled and cut into cubes; 100 grams of homemade or other semi-cured cheese, 50 grams of grated Parmesan cheese, 100 grams butter, a clove of garlic, some sage leaves, salt and pepper.

PROCEDURE: Cook the potatoes in plenty of boiling, salted water. After 10 minutes, discard the cabbage and pasta; boil for the time indicated on the package. Brown the crushed garlic and sage with the butter, then remove the garlic and season the pasta. Arrange in a serving tray (hot) a layer of pasta, the parmesan and the casera cheese in fine flakes, proceed with the layers of pizzoccheri and cheese without mixing. Serve immediately.

CABBAGE ROLLS

INGREDIENTS: 12 cabbage leaves, 400 grams of mixed herbs (carrot, celery, onion), 500 grams potatoes, 2 tablespoons extra olive oil, tomato sauce, rosemary, salt.

PROCEDURE: Blanch the cabbage leaves in salted water, a few at a time so as not to break them. The cooking time is 4/5 minutes. Take them out with a slotted spoon and let them cool on a towel. Prepare the filling: make a shake with the mixed herbs and sauté them in oil with rosemary and salt. After 10 minutes, add the peeled and sliced potatoes, a glass of water and cook over low heat in a covered pot for 15 minutes. With a spoon, fill the cabbage leaves with this filling, close in a roll and put in a pan. Spread the tomato sauce over the rolls and cook 15 minutes over low heat.

CABBAGE SALAD

INGREDIENTS: 1 cabbage, extra virgin olive oil, salt, pepper, vinegar.

PROCEDURE: Cut the cabbage into pieces and boil it in salted water for 15 minutes, drain and squeeze well, season with oil, pepper and vinegar.