LASAGNA di CAVOLO e VERDURA
(Cabbage Lasagna and Vegetables)
1 Lg. Savoy Cabbage - Other cabbage will work 3 Cups Béchamel sauce - tomato flavored - see Béchamel recipe 1 Lg. Carrot 2 Stalks Celery 4 Lg. Eggs - hard cooked 1/2 Cup Fava beans - fresh 1/2 Cup Prosciutto - chopped small 1/2 Log Cheese - goat: about 1/2 Lb. 1/2 Cup Cheese - Parmesan 1/2 Cup Extra virgin olive oil 1/2 Cup Parsley leaves - fresh & chopped Q.B. Salt and pepper
NOTE: This recipe if fairly time consuming. It is, however one of the best dishes we have developed over the years. It can be varied according to taste. For example, sausage meat can be used and the base can be a tomato rather than a béchamel sauce.
PREPARATION OF THE BÉCHAMEL
Make the recipe given in the link above. When approximately 1/2 of the liquid called for has been added, substitute 3 Tbl. of tomato paste and 1 cup of water for the rest of the liquid. Modify these measurements accordingly. The objective is to obtain a sauce the consistency of heavy cream. Once the sauce is finished set it aside.
PREPARATION OF THE FILLING
Cut the carrot in half across the length, then half each piece. Cut the celery into 4-5 inch pieces. Parboil the celery and the carrot for 2-3 minutes in salted water. Remove from the hot water and immediately put into cold water. When cooled, chop each into small pieces. Mix together so that each is evenly distributed.
Parboil the fave, alone, for 1-2 minutes. Drain and cool. Peel them. This is one of the few times that I actually suggest peeling fave. I usually leave the skins on the beans.
Cream the goat cheese by adding 1/4 cup of water to the cheese and mixing it with a fork or small electric hand mixer. It needs to be the consistency of heavy whipped cream. Fold the Parmesan into the creamed goat cheese. Set aside.
Peel the hard cooked eggs and discard 3 of the yolks. Slice the whites into 1/8 inch pieces, and crumble the yolk. Gently mix the whites an the yolks in a small bowl. The yolk should be distributed evenly among the whites. Set aside.
PREPARATION OF THE CABBAGE
Place the cabbage in enough water so that it floats in the pot. Being to a boil and cook for 5 minutes. Remove from the pot and cut off the outer leaves which are soft. Return the rest of the head to the pot and repeat the procedure. Do this until all of the leaves other than the very small ones at the core are cooked. Drain all of the leave on a paper towel.
Chop the small leaves near the core of the cabbage into small pieces and add to the carrot and celery mixture.
ASSEMBLING THE DISH
Use a 9 x 12 rectangular casserole pan or a round pan about 10 inches in diameter. put abut 1 Tablespoon of olive oil in the casserole and spread on the pan with a paper towel or your fingers. Once this is done, cover the bottom of the pan with the largest cabbage leaves. Overlap them by about an inch. Spread three of four spoonfuls of the creamed goat cheese over the layer, then 3-4 Tbl. of the vegetable mix. Next add a a sparse layer of Prosciutto. Add about 1/4 of the sliced hard cooled egg mixture.
Spread the fave between the layers of cabbage by sprinkling a handful or so evenly over the last layer. (You can actually add more than are in the recipe if fave are a favorite recipe. For those who cannot find fave, they can actually be left out of the recipe. It would not be the same, but still an interesting dish.)
Alternatively, puree the beans with olive oil and Parmesan cheese. Spread the puree between the cabbage as you would the beans themselves. This is a very nice alternative if you have enough beans. In fact make more than you need for the lasagna and use the puree on crostini. Follow the directions for any bean crostini on The Artisan.
Finally, spoon 3-5 Tbl. of the béchamel mix over the layer
Cover the first layer with Cabbage leaves and repeat the procedure as in the first layer. Continue doing this until you have either run out of dish or ingredients. Either way the last layer should be cabbage leaves. Dot this with either butter or olive oil. Sprinkle bread crumbs over the cabbage and bake at 350° for 40 - 45 minutes. Serve using the remaining béchamel as a sauce, and sprinkle each serving with Parsley leaves and shaved Parmesan cheese as a garnish.
Last updated on: 02/11/01 09:07:25 PM