Italian
Savoy Cabbage with Wild Fennel
by Fabrizio Sepe · 119K subscribers on YouTube
When it's cold, this side dish is worth more than a thousand complicated dishes. It goes perfectly with braised beef or sausages, but it's also delicious on its own. Today I prepare my savoy cabbage with wild fennel, a recipe from my gastronomy shop La Bottega delle Tre Zucche.
- Difficulty
- easy
Ingredients
7 items- Savoy CabbageHalf a head, outer leaves removed
- LeekOne leek, halved
- SaltA pinch
- Chili Pepper(optional) — Optional, to taste
- WaterA little cold water
- Dried Wild FennelDried wild fennel, a generous amount
- DillFresh dill, chopped
Method
- Cut the savoy cabbage in half, remove the outer leaves, and cut into strips.
- Repeat with the other half.
- Cut the leek in half and add it to a pan.
- When the leek starts to sizzle, add the cabbage and a pinch of salt. Optionally add chili pepper.
- Add a little cold water, lower the heat, cover, and cook until tender.
- Remove the lid and let the cabbage dry out slightly.
- Add dried wild fennel for aroma and chopped fresh dill for freshness.
- Serve in a baking dish. This is a side dish to share.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
