cookbooks

No. 169. Verze Alla Certosine (cabbage) Recipe

Verze Alla Certosine is a traditional Italian dish that showcases the versatility and simplicity of cabbage as the main ingredient. This cabbage recipe has its origins in the beautiful region of Certosa di Pavia in northern Italy. The word "verze" is the Italian term for cabbage, and Certosine refers to the people from Certosa di Pavia. This dish has been passed down through generations, delighting Italian families with its delicious flavors and comforting qualities.

Cabbage is a cruciferous vegetable that has been cultivated for centuries and has been an important part of various cuisines around the world. It is rich in vitamins K, C, B6, and fiber, making it an excellent choice for a healthy and nutritious meal. Its mild and slightly sweet flavor makes it a perfect canvas to absorb the flavors of the other ingredients in this recipe.

Fun Fact: The cultivation of cabbage dates back to ancient times, with records of its use found as far back as 4,000 years ago in ancient China. It later spread to Europe and the rest of the world, and today it is a staple in many cuisines across different continents.

Now, let's dive into the recipe for Verze Alla Certosine:

Ingredients:
- 1 medium-sized cabbage
- 2 tablespoons butter
- Salt, to taste
- 1 leek or shallot, finely chopped
- 2 sardines, cleaned and deboned
- Grated cheese (such as Parmesan or Pecorino Romano) for dusting
- A tiny pinch of your preferred spice (nutmeg, black pepper, or cayenne pepper)

Instructions:

1. Start by preparing the cabbage. Remove the outer leaves and cut it into quarters. Remove the tough inner core, and then chop the cabbage into thin strips.

2. Bring a large pot of salted water to a boil. Add the chopped cabbage and cook it for about 5-8 minutes, or until it turns tender. Make sure not to overcook it, as it should still have a slight crunch. Drain the cabbage and set it aside.

3. In a large skillet or frying pan, melt the butter over medium heat. Add the finely chopped leek or shallot and sauté until it becomes translucent and fragrant.

4. Add the cleaned and deboned sardines to the skillet and break them into small pieces with a wooden spoon. Cook the sardines until they are fully cooked and slightly golden.

5. Gently add the drained cabbage to the skillet and combine it with the leek or shallot and sardines. Stir everything together, so the flavors begin to meld.

6. Reduce the heat to low and let the cabbage cook in the skillet for about 5-10 minutes, stirring occasionally. This will allow the cabbage to absorb the flavors of the leek or shallot and sardines.

7. Now, it's time to add the final touches. Dust the cabbage with grated cheese, such as Parmesan or Pecorino Romano. Sprinkle a tiny pinch of your preferred spice, such as nutmeg, black pepper, or cayenne pepper for a hint of warmth and depth of flavor.

8. Continue cooking the cabbage for another 2-3 minutes, or until the cheese melts and creates a creamy coating around the cabbage.

9. Remove the skillet from the heat and serve the Verze Alla Certosine hot. This dish can be enjoyed as a side dish or as a light main course. It pairs well with grilled meats or roasted vegetables.

Fun Fact: In the Italian region of Tuscany, cabbage is regarded as a symbol of prosperity and abundance. It is often prepared during New Year's Eve celebrations as a symbol of good luck and fortune for the coming year.

Similar Recipe Dishes:

If you enjoyed Verze Alla Certosine, you might also want to try some other cabbage-based dishes from around the world:

- Kimchi: A traditional Korean dish made by fermenting cabbage and other vegetables with spices. It is a staple in Korean cuisine and is known for its spicy and tangy flavors.
- Coleslaw: A classic American side dish made with shredded cabbage and dressed with mayo, vinegar, and spices. It is often served as a refreshing addition to burgers or barbecues.
- Stuffed Cabbage Rolls: A popular dish in Eastern European cuisines, where cabbage leaves are filled with a mixture of ground meat, rice, and spices, and then braised in a flavorful sauce.
- Sauerkraut: A traditional German dish made by fermenting cabbage. It is sour in flavor and is often used as a condiment or side dish.
- Baechu Doenjang Guk: A comforting Korean soup made with cabbage and fermented soybean paste (doenjang). It is a warming and nutritious dish often enjoyed during the colder months.

Explore these cabbage-based dishes, and you'll discover the incredible range of flavors and textures that this humble vegetable can offer. Enjoy cooking and savoring the delightful world of cabbage cuisine!

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