A rustic and refined side dish that highlights the genuineness of savoy cabbage with a crispy gratin, spicy notes, and the unmistakable signature of Mountain Parmigiano Reggiano aged 24 months. The touch of honey adds a pleasant sweet note that balances every flavor.
Cut the savoy cabbage into wedges leaving the core to maintain the shape. Rinse and dry each slice well.
Arrange the wedges on a baking tray lined with parchment paper. Brush with extra virgin olive oil, then sprinkle with salt, a dusting of spice mix, and breadcrumbs. Add grated Mountain Parmigiano Reggiano over the entire surface.
Bake at 200°C for about 20-25 minutes, until the cabbage is golden and crispy at the edges.
Upon removal from the oven, drizzle each slice with a little chestnut honey. Serve immediately, still crispy.
To impress, serve with:
Store in the refrigerator in an airtight container for up to 2 days. Also excellent reheated in the oven or pan.
Italy, Emilia Romagna
| Energy (kcal) | 103.73 |
| Carbohydrates (g) | 6.06 |
| of which Sugars (g) | 3.83 |
| Fat (g) | 6.07 |
| of which Saturates (g) | 2.35 |
| Protein (g) | 5.45 |
| Fiber (g) | 2.47 |
| Sale (g) | 0.1 |
