Ciambella di vegetala (baked swede with crunchy cabbage salad)

Method

1. Cook the potatoes and the swede in a large pan of salted boiling water for about 15-20 minutes until soft.

2. Drain and mash in a large bowl. Mix in the Pecorino cheese, the nutmeg, and the milk and season with salt and pepper.

3. Fry the courgettes, onions and Mortadella in the olive oil for about five minutes until golden and crispy. Add this and the parsley to the potato mixture.

4. Set the oven to 200°C/gas 6. Grease the ring mould with butter and dust with breadcrumbs, tipping out the excess breadcrumbs once the pan is coated.

5. Place the mixture in the ring and flatten with a tablespoon allowing it to fill mould. Bake the ring for 20 minutes.

6. In the meantime thinly slice the cabbage and place in a large bowl with the extra virgin oil and lemon juice. Season with salt and freshly ground black pepper and leave to marinate for 20 minutes.

7. To serve, turn the ring out onto a serving platter, spoon the cabbage salad in the middle and serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

400g Potatoes
400g Swede
200g Pecorino cheese, grated
2 pinches ground nutmeg
200ml full cream milk
1 pinch freshly ground salt and black pepper
2 courgettes, chopped
2 medium red onions, finely sliced
200g Mortadella ham
5 tbsp Italian olive oil
2 tbsp flat-leaf parsley, finely chopped
100g salted Butter
100g fine breadcrumbs, toasted
1 Cabbage
5 tbsp Italian extra virgin olive oil
2 tbsp lemon juice

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Great discounts on cookware
Competitions: great prizes up for grabs