Cabbage marinated with crispy Speck Alto Adige

Course: main course
Style: modern
Level of difficulty: easy 
Preparation time: 60 min.
Created by: Stefano Cavada

     

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  Cabbage marinated with crispy Speck



25 g Speck Alto Adige PGI
A knob of clarified butter
½ head of white cabbage
1 garlic clove
25 ml extra virgin olive oil
1 tablespoon lemon juice
¼ teaspoon of seasalt
Black pepper
Parsley

50 g Speck Alto Adige PGI
A knob of clarified butter
1 head of white cabbage
2 garlic cloves
50 ml extra virgin olive oil
2 tablespoons lemon juice
Half a teaspoon of seasalt
Black pepper
​Parsley

100 g Speck Alto Adige PGI
A knob of clarified butter
2 heads of white cabbage
4 garlic cloves
100 ml extra virgin olive oil
4 tablespoons lemon juice
1 teaspoon of seasalt
Black pepper
​Parsley

 

Preparation

Mix the extra virgin olive oil with the lemon juice, salt, pepper and lightly crushed garlic cloves. Wash the white cabbage and cut it into slices approximately 2 to 3 cm thick. Put it into a large reclosable bag, pour on the marinade and leave to rest in the fridge for at least 30 minutes.

Remove the cabbage slices from the bag and arrange them on a baking tray. Sprinkle them with the remaining marinade from the bag and bake at 200°C in a standard oven (180°C fan) for around 30 minutes until well cooked on the surface.

In the meantime, cut the Speck Alto Adige PGI into small cubes and brown in a frying pan with a knob of clarified butter until crispy.

Once the cabbage slices are cooked, serve them in a serving dish sprinkled with the crispy Speck Alto Adige PGI and chopped parsley. 

 

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