Savoy Cabbage Side Dish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- savoy cabbage
- butter
- milk
- salt
- balsamella (bechamel)
- grated Parmesan
Instructions
- Half-boil the cabbage, squeeze it dry, and chop with a mezzaluna.
- Finish cooking over the heat with butter and milk, then salt.
- Blend in a fairly firm balsamella and grated Parmesan; taste, adjust, and serve with boiled meat or a stew.