Winter fare, it may seem to be a little out of season down here in sunny Puglia. We are enjoying sunshine, blue skies, and brisk weather. Still bundling up though, it’s tricky weather, I’m in here, holed up with a head cold and my daughter’s nose is forever running. I think winter fare is still appropriate.

There is nothing more wintery than potatoes and cabbage, the dutch make stamppot, which is mashed potatoes and kale, one of my favorites. Unfortunately kale is hard to find in Puglia, so that will have to wait for another day, another region. Cabbage was what I had and it was heartily satisfying on a cold night with chicken cutlet.

Colcannon

from the New York Times

• 2 pounds red potatoes, scrubbed
• Salt
• 1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
• 2 tablespoons unsalted butter or extra virgin olive oil
• 2 heaped tablespoons chopped scallions (about 3 scallions)
• 2/3 cup low-fat milk (more as needed)
• Freshly ground pepper
• 2 tablespoons minced chives (optional)

Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.

Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.

Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

Yield: Serves six.

Advance preparation: You can cook the potatoes and cabbage several hours before proceeding with Step 3.

One Year Ago: Gli antipasti della Lanternaia & I Primi della Lanternaia

Two Years Ago: Farfalle with Butternut Squash, Olives and Grapes

Four Years Ago: An interpretation of La Genovese, Genovese Sauce over Pasta, Farfalle With Roasted Butternut Squash & Roasted Butternut Squash Risotto

~ by italicious on February 4, 2013.

Posted in cabbage, gluten free, potato, vegetarian
Tags: cabbage, Irish food, potatoes, winter food