Savory Cabbage Pie (Torta Salata alla Verza) Recipe
If you’re looking for a delightful and comforting dish that combines rich flavors and a crispy crust, look no further than this Savory Cabbage Pie. Perfectly seasoned cabbage, crispy pancetta, and a generous amount of Parmigiano Reggiano come together inside a buttery puff pastry, creating an irresistible savory treat. Whether it’s for a family dinner or a special occasion, this dish is sure to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 roll |
| Savoy cabbage | 1 kg |
| Pancetta | 100 g |
| Parmigiano Reggiano DOP | 70 g |
| Extra virgin olive oil | 2 tablespoons |
| Garlic | 1 clove |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (approx.)
| Nutrient | Amount per serving (1/6 pie) |
|---|---|
| Calories | 330 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 550 mg |
Instructions
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Prepare the cabbage: Start by thoroughly washing the cabbage leaves. Once clean, place them on a cutting board and cut them into small, bite-sized pieces.
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Cook the cabbage: Heat a large pan over medium heat. Place the chopped cabbage in the pan without adding any fat initially. Let it cook for about 5 minutes until it wilts slightly. Remove from the pan and set aside.
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Sauté garlic and pancetta: In the same pan, heat the 2 tablespoons of extra virgin olive oil. Add the garlic clove and sauté until fragrant. Once the garlic has browned slightly, remove it from the pan.
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Combine cabbage and pancetta: Add the sautéed cabbage back into the pan, followed by the crispy pancetta, and season with salt and black pepper. Pour in about half a cup of water, cover, and let it simmer for 5 minutes, allowing the cabbage to cook through and absorb the flavors.
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Finish the filling: After 5 minutes, add 50 g of grated Parmigiano Reggiano and mix well. Turn off the heat and set the filling aside.
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Prepare the pastry shell: Preheat your oven to 180°C (350°F) with the fan setting. Unroll the puff pastry and place it into a 30 cm round tart pan, ensuring that the baking paper is facing up. This will make it easier to remove the pie once it’s baked. Gently press the pastry into the pan to fit snugly.
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Assemble the pie: Spoon the cabbage and pancetta mixture into the prepared pastry shell. Use a wooden spoon to gently press the filling down, ensuring it’s evenly spread. Sprinkle the remaining 20 g of grated Parmigiano Reggiano over the top for a delicious cheesy finish.
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Bake the pie: Place the assembled pie into the preheated oven and bake for about 30 minutes or until the pastry is golden and crispy, and the filling is bubbly.
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Serve: Remove the pie from the oven and allow it to cool for a few minutes. Slice into wedges and serve warm for a delicious meal or snack.
This Savory Cabbage Pie is a fantastic way to enjoy seasonal vegetables in a rich and flavorful dish. The crispy puff pastry provides the perfect contrast to the savory, tender cabbage filling, while the pancetta adds a savory depth of flavor. The Parmigiano Reggiano ties everything together, giving the pie a wonderfully cheesy finish that’s sure to satisfy your taste buds. Enjoy this savory delight with a side salad or as part of a larger meal.
