Cabbage does wonderful things for meat, especially sausages. Here the cabbage and the pork are
cooked separately first; the cabbage in olive oil, the sausages in their own fat. They finish cooking
together, engaging in a reciprocal and beneficial assimilation of flavors.
For 4 servings
- 1 tablespoon chopped garlic
- 1 small yellow onion sliced thinly
- ¼ cup extra virgin olive oil
- 1 1/2 pounds cabbage cut into fine strips, about 8 cups
- Black pepper, ground fresh from the mill
- 1 pound mild pork sausage
- Fresh ground parmesan cheese
- Put the garlic, onion and olive oil into a large sauté pan, turn to medium and cook until onion is golden and wilted, about 5 minutes.
- Add all the cabbage turning and stirring to coat well. Add salt and pepper and cook uncovered stirring from time to time, while you proceed with the next step.
- Put the sausages in a small skillet and pierce them in several places with a fork. The fat will spill through as the sausages cook. Turn the heat on medium and cook, turning the sausages until well browned. Transfer to plate.
- When the cabbage is nearly done – it should be reduced to half its bulk and limp, sprinkle with salt and pepper and add the browned sausages. Continue cooking for about 20 minutes more until the cabbage is very soft, turning the entire contents of the pan over from time to time.
- Transfer to a warm platter and serve passing the parmesan cheese at the table.
– For a complete and satisfying meal: serve with Rio Bertollini Fettuccine, tossed with butter and
parmesan (salt and pepper to taste) or whole grain bread. (but not both)
– Serves 4
Frittate (plural for frittata)
A frittata may be described as an open – faced Italian omelet. Like an omelet, it consists of eggs cooked in butter with a variety of fillings. But the texture, appearance, and cooking procedure of a frittata are quite unlike those of other types of omelets. It is firm to the bite and consists of a single thin layer, round in shape like the bottom of the pan in which it was made. The ingredients are mixed with the eggs while these are raw and become an integral part of the flavor of the whole. Frittate are always cooked very slowly over very low heat.
Frittata with onions, potatoes and chard
Serves 4 – 6
- 1 large onion sliced very thin (about 2 cups)
- 1 bunch braising greens, cleaned and blanched
- 5-6 small red potatoes scrubbed, peeled and diced fine
- ¼ cup extra virgin olive oil
- 5 eggs
- 2/3 cup freshly grated parmesan cheese
- Black pepper freshly ground
- 2 tablespoons butter
- You will need a 10 inch non-stick skillet with a metal, flameproof handle so you can place it under the
- Bring a pot of water to boil, add diced potatoes, cook until tender when prodded with fork.
- Drain potatoes and set aside.
- Put the onions, olive oil and some salt into a large sauté pan, turn the heat on to low, and cover the pan.
- Cook until the onions wilt and become greatly diminished in bulk, then uncover and continue cooking until the onions become colored a rich golden brown.
- While onions are cooking wash the chard in a bowl of cold water. Bring a large pot of water to boil, submerge the greens and cook for 5 minutes. Drain and rinse with very cold water to stop cooking. Allow greens to drain, pressing the water out with your fingertips. Blot with kitchen cloth or paper towels. Chop greens into bite size pieces. Add to onions in pan and stir to coat well.
- Transfer onions and greens to bowl and allow to cool. Add potatoes to onion and greens. Pour out any remaining oil from the pan. And wipe it clean so that you can use it for making the frittata.
- Beat the eggs in a bowl and add the potato mixture, salt and a few grindings of black pepper. Mix thoroughly.
- Turn on the broiler. Melt the butter over medium heat in the pan and when it begins to foam, pour the egg and potato mixture, stirring while pouring into the pan. Turn the heat down to very low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Take it out as soon as the face of the frittata is set, before it becomes browned.
Serve with, whole grain bread, garden salad and garlic vinaigrette dressing.
Frittate are delicious hot, warm or at room temperature. When cut into pie-like wedges, a frittata
will make a very nice sandwich, travel beautifully to any picnic or become a welcome addition to a