Saturday, March 26, 2011

Cabbage and Prosciutto Frittata

Cinzia from Cindystar is hosting Weekend Herb Blogging and this week I've got myself some cabbage.

cabbage© by Haalo


It's a sad fact that members of the brassica family aren't the most popular vegetables out there - from brussels sprouts to cabbage I think that most of the negative opinion comes down to the fact that they just weren't cooked correctly - or to put it more accurately, they have been over cooked.

When it comes to cabbage I have a no fail equation for cooking success, cabbage + cured pork product = WIN and the recipe I've made today which comes from the February edition of La Cucina Italiana is a perfect example of this equation at work.

It's a frittata made with buttered cabbage flavoured with a bit of parmesan - it however has been cooked in a pan lined with thin slices of prosciutto. It's then baked in the oven until the prosciutto is crisp and the egg set.

cabbage and prosciutto frittata© by Haalo


Cabbage and Prosciutto Fritatta

200 grams shredded cabbage
2 eggs
1 tablespoon milk
2 tablespoons grated parmesan
Prosciutto, sliced thinly


Melt a knob of butter in a pan over a low heat then add the shredded cabbage. Sauté until the cabbage has softened slightly - you still want a bit of crispness to the cabbage - this should take less than 5 minutes.

Take an oven-proof dish (about 18cm diameter) and rub the surface and sides with a little butter. Lay slices of prosciutto evenly over the base extending to the sides.

Sprinkle a little grated parmesan over the top before filling it with the cooked cabbage.

Break 2 eggs into a small bowl, add the milk and the rest of the parmesan and lightly whisk until amalgamated. Pour this over the cabbage - take a fork and gently trail it through the cabbage to make sure the eggs is evenly distrubuted.

Bake in preheated 170°C until the egg has set and the prosciutto is crisp - this should take about 15 mintues.

Let it stand for a minute before turning out onto a plate.

Cabbage and Prosciutto Frittata© by Haalo


While you can easily eat it as is, I'd recommend serving it with a simple green salad.

3 comments:

  1. What a beautiful frittata! I agree with you about the sad state of things for brassica family members. But I like them all, so I do my small part to make sure they are as appreciated as they should be.

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  2. I like it, a nice way to serve cabbage to the boys, will try, and then very clever to put prosciutto at the bottom to be a sort of dress for the frittata!
    thanks for sharing, WHB#276 recap
    is on line, have a nice week!

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  3. the Brassica family is one of the biggest family in Botanica (of the Angiosperms-flowering plants), it is a cosmopolitan genus and cover 1/3 of the globe.
    I agree with you that probably it has been over cooked.
    :-)
    I adore it raw in salads, it so refreshingly crispy together with oranges and carrots f.ex
    or stewed sweet-sour with raisins and soya.
    in a frittata it is a nice way to use it.
    baciusss

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