BAKED CABBAGE


Remove the central torso and select the tufts eroding the smaller torsos with a knife (to make compatible the cooking time, because the first cook tops); wash and boil in salted water draining them when they are not fully cooked, and keep a little 'cooking water. Arrange in a large pan so that compose a layer not too thick. Stir in garlic, capers, pecorino and parmesan, a little olive oil and a little cooking water. On the surface, add a little 'of grated cheese, some cheese slices to cover, a little' sesame and breadcrumbs. Bake until they are golden brown on the surface.

For a less tasty version does not use garlic, capers and pecorino.


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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

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