The garden has all kinds of things in it right now, root vegetables and winter stuff still.
So we dug up a bunch of potatoes and there was a huge verza. So a dish to this region of italy is “verza e patate”
So last night I made this dish. it was fairly easy and super delicious
I followed a recipe from here and yes it is in Italian.
Here is what I used.
Verza e patate
- 1 savoy cabbage (900 g) – sliced
- 800g potatoes – sliced about 1/4″ thick
- 40g Cheese that is stretchy (mozzarella, but I used scamorza) shredded
- 300g water
- 4-5 leaves of sage
- Olive oil
- house seasoning to taste
In a pan on medium high heat, add olive oil and sliced potatoes, and sauté for a couple of minutes, add a little bit of house seasoning and then add the savoy and a little bit more house seasoning and mix well.
Add the Sage and water, then cover the pan, let it cook for about 20 minutes. Take the top off and let it cook for about another 5 minutes. Then add the shredded cheese and mix.
At this point you can put the savoy and potatoes in a baking dish and put it in the oven on broil for 5 minutes to brown the cheese and it is ready to serve.
I did not do that last night, and it was just a great. but I do love crunchy brown cheese!