Bubble and Squeak (OOP) Was Re: SC - Boxing Day Recipes?

[Hank]

In a message dated 12/02/2000 3:16:36 PM Eastern Standard Time, 
lilinah at earthlink.net writes:

> can someone *please* post the recipe for cabbage and apples from Santich?

Cabbage with Fennel and Apple - pg117

Cauli Verde
(Libro della Cocina)
Togli le cime dei cauli, e falle bullire: poi le cava, e friggile nell' oglio 
con cipolle tagliate, e bianco di finnochi, e pome tagliate; e poni dentro un 
poco di brodo: et poi fa' le scudelle, e gittavi su de le spezie. Possonsi 
eziandio fare con lo lardo, col cascio e con l'ova perdute, et ponervi de le 
spezie, e dara' al Signore.

Translation:
Take the tips of cabbage, and boil them: then remove them, and fry in oil 
with sliced onion, and the white part of fennel;, and sliced apple; and add a 
little stock: and then serve it in bowls, and sprinkle with spices. And you 
can also cook it with salted pork fat, with cheese and with poached eggs, and 
add spices; and offer it to your Lord.

Santich's method:
Finely shred 1/4 Savoy (green) cabbage, drop into boiling salted water and 
boil 1 minute, then drain and rinse. Finely slice 1 small onion and a half a 
bulb of fennel. Fry in 2-3 tablespoons olive oil until soft. Peel, quarter 
and core a small apple and cut into small cubes. Add to onion and fennel with 
drained cabbage and a little stock or water. Cover and steam for 5 minutes, 
then remove lid and cook a little longer to evaporate most of the liquid. 
Season with freshly ground pepper and salt to taste.  As a variant, add 
strips of pancetta to the pan with the onion and fennel. The salty tang of 
the pancetta contrasts nicely with the natural sweetness of the onion, fennel 
and apple.

In Service,

Ilaria