Cavolo Cappuccio allo Speck

Name: Cavolo Cappuccio allo Speck (Savoy Cabbage with Speck)
Yield: Serves 4
Cuisine: Italian
Ingredients: 25 g (1 oz) lean speck in one piece, 3 mm (⅛ in) thick; ½ garlic clove, very finely chopped; 350 ml (12 fl oz) chicken stock, or a bouillon cube; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; ¼ fresh red chilli, chopped, or to taste; 2 tablespoons extra virgin olive oil; 350 g (12 oz) Savoy cabbage, finely shredded; 350 ml (12 fl oz) chicken stock, or a bouillon cube

Savoy Cabbage with Speck

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

This and the dish of Cavolo Rosso con Mele belong more to the German-speaking part of Italy than anywhere else. Serve with crusted polenta or to accompany roast goose.

Ingredients

25 g (1 oz) lean speck in one piece, 3 mm (⅛ in) thick
½ garlic clove, very finely chopped

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

Cut the speck into thin strips.

Fry the speck, garlic and chilli in the oil over a moderate heat for about 5 minutes until lightly browned. Add the cabbage and stock, salt and pepper to taste and cover with a lid. Simmer for about 30 minutes or until al dente.