Wednesday, February 24, 2010

Torta di Verza

Savoy Cabbage Pie

The Savoy Cabbage is a  flavorful crinkled leaf cabbage, which I've been told is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.  I am still experimenting with recipes, but have found a real crowd pleaser with this pie. 

Being that we are away from home, and away from the home grown produce, we appreciate  COOP.  They have such a great selection of biological products, from fruits and vegetables to household products.  I am hooked!   I can happily say that my house is stocked with either biological, DOP or IGP products. (denominazione di origine protetta e indicazione geografica protetta) 

This is the time of lent, Quaresima, so I would omit the speck. The pie tastes just as good without!

Crust: a bit unusual, but a nice crunchy change
300 g Durum wheat flour (flour for pasta)
100 g beer
40 g evo oil

Just mix the ingredients and line a pie pan. I place a sheet of baking paper over the pasta to roll out evenly. It is a bit sticky.

Half of a large head of cabbage
one onion
50g speck (or prosciutto, ham)
Parmigiano-Reggiano DOP half cup, or more for your taste
3 eggs
bay leaf, salt and pepper

In a pot of boiling water, cook the cabbage cut up into small pieces. In a separate large pan cook down an onion in a small amount of water. Once cooked add the speck and the bay leaf. Add boiled cabbage to the pan and simmer. (If you omit the meat, a tsp of olive oil would be a nice addition.) Remove the bay leaf.

In a bowl, scramble the eggs with the Parmigiano-Reggiano cheese. Add salt and pepper.

Transfer filling to prepared crust and top with egg mixture. Place in oven at 180.  When egg is cooked and the crust is golden you are set! 


Laurie said...

Mmmm, just printed the recipe, & can't wait to try it. It sounds yummy! If you can, drop by my blog & enter my giveaway.

Anne in Oxfordshire said...

Great recipe, looks tasty. :-)

I have a good recipe from Jamie Oliver .. will email it to you.

Rosemary said...

Gorgeous posts as always. Love the new look!

Kitty said...

My mouth is watering!!

Anonymous said...

Looks delicious and something I will be trying (we are fans of crinkled cabbage around here).Your pie crust looks beautiful, thin and and delicate - lovely.
I am very glad to have found your blog. I live in rome but one day I think we will come to live in Sicily, maybe Palermo (my partner is from Gelà, not the most beautiful town it must be said)
I imagine you have lovely days and lovely lemons now.
All the best rachel

Anonymous said...

The recipe looks great!
We're very glad you like Sicily ;)

Iiiii said...

It looks realy tasty!

hotel maritim berlin said...

The recipe is so great that it will be really tasty.Thanks for the recipe.

Thea Ester said...

I like Sicily very much.
Have been there only ones but just loved it! :)

Tracie P. said...

i lovelovelove savoy cabbage. buying it in italy when it was ALIVE and verdant...those were the days :) great recipe!

anglouise said...

Your blog is great! I love seeing Sicilia through different eyes. I have give you a Stylish Blogger Award. Have a great day!

Tour Italy Now said...

Thank you for sharing this recipe. I will try this at home. One of the things I love in my Italy tours adventure is the mouth watering Italian cuisine. Again thanks! Ciao!

Rosa said...

I just realized you are blogging again! Now I can catch up on your posts. Welcome back!