Fettuccine with Savoy Cabbage
⏳ Time
25 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
The bread for this dish should be white, plain, with a crispy crust. Like ciabatta, but there are other types as well. They are sometimes referred to as 'rustic'. The oil must be unrefined, aromatic, and flavorful. Ideally, it should be from a fresh harvest.
Ingredients
- Ciabatta - 1 piece
- Olive Oil - to taste
- White Cabbage - 6 leaves
- Garlic - 4 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the ciabatta into fairly thick slices. Preheat the oven to 374°F.
Step 2
Tear off half as many leaves of Savoy cabbage as there are slices of bread (for our small ciabatta, we got 12 slices, so 6 leaves of cabbage). Cut them to approximately the size of the slices (for example, into 4 parts). Boil the cabbage in salted water.
Step 3
While the cabbage is boiling, lightly toast the bread slices in the oven.
Step 4
Rub the toasted slices with garlic, sprinkle with salt and pepper, and generously drizzle with oil.
Step 5
Arrange the toasts on a large plate — one leaf of cabbage, one toast, 2–3 leaves of cabbage. Drizzle with oil again on top.
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