Braised Savoy Cabbage with Chestnuts and Pancetta
Main Dishes • Italian
Description
In Italy, pancetta is referred to as smoked pork belly. It can easily be substituted with bacon.
Ingredients
- Olive Oil 4 spoons
- White Cabbage 30 oz
- Pancetta 5 oz
- Garlic 2 cloves
- Peeled chestnuts 5 oz
- Thyme 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the cabbage heads into large squares about four centimeters on each side. Slice the pancetta into long strips, two to three centimeters wide. Finely chop the garlic and thyme. Boil the chestnuts, peel them, and roughly chop (if using pre-cooked chestnuts, there is no need to boil them).
Step 2
Place the cabbage in a pot of boiling salted water and bring it back to a boil. After a minute, remove the cabbage and drain it on a towel.
Step 3
Sauté the pancetta in a large skillet with olive oil until golden brown. Reduce the heat, add the garlic. After a minute, add the chestnuts and thyme, stir, and cook for another two minutes. Pour in 50 ml of water, mix, and add the cabbage to the skillet. Heat through and serve.
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