Savoy cabbage and potato flan
Savoy cabbage and potatoes cooked in the oven and enriched by the taste of scamorza: an easy and tasty recipe, to be served as a second course.
900 grams of cabbage
800 grams of potatoes
40 grams of leeks
40 grams of scamorza
300 grams of water
extra virgin olive oil
Divide the cabbage in half, remove the core and cut into thin strips. Rinse under running water and drain. Peel the potatoes and cut into rather thick slices.
Cut the leek finely and brown it briefly in a little oil inside a large saucepan.
Combine the potatoes in rounds and stir to avoid sticking to the bottom. Wait a few moments and also add the cabbage, stirring again.
At this point pour the water into the saucepan and aromatize with sage leaves, salt and pepper.
Cover with the lid and cook over medium heat for about 20 minutes.
After this time remove the lid and cook for another 5 minutes. In the meantime, grate the scamorza with a grater with large holes.
Transfer the vegetables in a baking dish, lightly greased with oil, distributing them evenly. Sprinkle with the grated scamorza and bake with the grill on for 5 minutes.
Remove the pan from the oven, let settle for 5 minutes then serve cabbage and potatoes hot.
You can keep the dish so made, keeping it in the refrigerator, for a maximum of 3 days.
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