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Posts Tagged ‘Venetian’

Don’t judge this just by the look as it just looks like well cooked cabbage … and it is … but we’re addicted. Lifted to another level by the vinegar, this is our new favourite side.

Stewed Cabbage – serves 4

  • 3 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 60g pancetta, chopped (optional)
  • 1 small Savoy cabbage or half of a large one (about 600g)
  • 2 heaped tbsp salted butter
  • 1 tbsp white wine vinegar

Put the oil, onion and pancetta (if using) into a large saucepan over a medium-low heat. Add some salt if you are not using pancetta. Cook gently, without browning, for about 15 minutes until soft.

Slice the cabbage into wedges and remove the tough core. Shred the leaves finely and rinse in a colander. Add the wet cabbage to the pan, then the butter, and stir for a few minutes until the butter melts. Stir through the vinegar and cover with a lid. Reduce the heat to low and leave to cook for 60 to 80 minutes, stirring occasionlly, until completely soft and wilted. Add a splash of water if it looks dry at any point.

Season to taste with salt and serve.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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Smoked Salmon, Horseradish & Dill Crostini

Do try this. It looks like regular smoked salmon crostini but the balance of ingredients is perfect, including the rather generous portion of salmon per toast. Don’t be tempted to scrimp on either quantity or quality!

Wine Suggestion: excellent with sparkling – your choice of Crémant, Champagne, or your local version. Just make sure that it a fresh, more acidic style … Prosecco need not apply as it doesn’t have enough zing for this. Tonight the Soalheiro Espumante, a sparkling made from alvarinho in northern Portugal and wonderfully citrus, vibrant and refreshing.

Smoked salmon, horseradish & dill crostini – makes 20 crostini

  • 250g crème fraîche
  • 2 tbsp Dijon mustard
  • about 3 tbsp freshly grated horseradish
  • pinch of caster sugar (optional)
  • 1 French stick, cut into discs and lightly toasted
  • 500g thinly sliced top quality smoked salmon
  • 20 dill sprigs
  • lemon juice

Make the horseradish cream by mixing together the crème fraîche, mustard and horseradish. Season with salt and pepper and add a little sugar if it tastes tart.

Put a generous slice of salmon in each piece of toast and top with a spoonful of horseradish cream. Decorate with a sprig of dill. Add a few drops of lemon juice and some black pepper before serving.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

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