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Recipe: Crisp cabbage and potatoes

Serves 6 as side dish.

Prep:

Cook:

Serves:

    This Italian seasonal recipe is like bubble and squeak and one of my favourite dishes. I make it with fresh potatoes and cabbage - I prefer Savoy - and leave them chunky rather than making a fritter. The secret to a full flavour is to sauté the potatoes and cabbage in plenty of olive oil and to leave them to turn really golden, almost burned. A non-stick frying pan is essential.

    Time: 30 minutes; Serves 6 as side dish.

    Ingedients

    ● 4 potatoes (King Edward or Maris Piper), peeled and cut into 2cm dice
    ● 1 Savoy cabbage
    ● Approx 100 ml of extra-virgin olive oil
    ● 4 finely sliced cloves of garlic
    ● 2 anchovy fillets (optional)
    ● 1 fresh chilli deseeded and finely diced or a pinch of dried chilli (optional)
    ● Splash of white wine
    ● Salt and black pepper to taste

    Method

    ● Rinse the potatoes and briefly soak in cold water to get rid of the starch.
    ● Quarter the cabbage, removing the hard root, then cut it into long strips 2cm wide. Rinse.
    ● Add a tablespoon of salt to a large pan of water and bring to the boil. Add the potatoes, and after 5 minutes add the cabbage. Stir and parboil, uncovered, for a further 5 minutes until just tender.
    ● Meanwhile prepare the soffritto (base). Warm the oil in a large non-stick frying pan. You may need two to fit all the vegetables comfortably. Add the garlic, anchovies, red chilli, and after a couple of minutes, the wine. Don't burn the garlic, or it will taste bitter.
    ● Drain the vegetables and add them to the soffrito over medium heat, season and stir thoroughly. Leave to sauté for 10-12 minutes on medium-high heat until a golden crust forms underneath. Stir only occasionally and add more oil if necessary.
    ● Serve warm or at room temperature.

    Method
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