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Toast the bread lightly and place two slices at the bottom of a deep ovenproof pot, preferably terracotta or cast-iron. Now pre-heat the oven to 160°C, gas mark 3, 325°F. Put the rest of the toasted bread to one side until required.
Put the cabbage and pancetta or pork dripping into a saucepan and braise until the cabbage is fairly tender and well coloured. Cover the bread in the bottom of the pot with a little meat jelly, then a pinch of spice and then a layer of cabbage. Cover the cabbage with a layer of prosciutto crudo, then a layer of cheese slices.
Repeat the process until you have used everything up, finishing with a layer of cheese. Dot the butter on top of the cheese. Pour the broth over the whole mixture, plunging a long knife or spatula down through the layers so that the liquid penetrates properly.
Bake in the oven for about 1 hour. Serve very hot in chunky earthenware soup bowls
8 thick slices hearty brown or rye bread
1 small green cabbage, shredded
2oz pancetta or pork dripping 50g
8tbsp meat jelly from the bottom of the dripping jar (pork or beef)
large pinch ground mixed spice
4oz fat prosciutto crudo, cut into paper-thin slices 100g
5oz Fontina or mature Gouda cheese, thinly sliced 150g
2oz unsalted butter 50g
3cups best quality beef broth 1 1/2pt/840ml
salt
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