Savoy Cabbage Flan with Pecorino Romano and Guanciale, or Sformato di Verza con Guanciale e Pecorino Romano: Guanciale is cured hog's jowl, and resembles prosciutto in flavor though it's more delicate; in its absence use very thinly sliced prosciutto (the fat and lean parts) instead. The use of hot pepper is quite typical of Roman cuisine. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- A head of Savoy cabbage, weighing about 2 1/4 pounds (1 k)
- 1/4 pound (100 g) guanciale, finely sliced
- Olive oil
- Salt
- 2 cloves garlic, crushed
- Shredded hot pepper to taste
- Pecorino Romano, finely shredded
- Warm plates
Preparation:
Clean the cabbage, separate the leaves, and boil them until tender in lightly salted water. When the cabbage is almost done, heat 1/3 cup oil in a broad skillet and sauté the garlic until it turns golden. Add the cabbage leaves and cook, stirring; season to taste with salt, pepper, and hot pepper. After a minute or two divvy the cabbage up onto the plates, lay the slices of guanciale over them, dust everything with an abundant layer of shredded Pecorino, and serve.
Yield: 4 servings savoy cabbage flan with Pecorino Romano and guanciale.
Yield: 4 servings savoy cabbage flan with Pecorino Romano and guanciale.
