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February 17, 2024

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Elena

il pipetto mi mancava eppure abito a 40km si e no da Crema, riconosco però tutti gli ingredienti del mio territorio, anche nelle ricette in bibliografia. La verza qua in inverno si mangia tanto, e viene usata spesso in abbinamento al maiale, dicono che "sgrassa" ;)
Una bella ricetta, con una ricerca interessante a supporto, una vera chicca questo post e questo piatto...sei grande!
Be' quanto alla verza screziata americana, mi fai invidia! un abbraccio! Elena

Simona Carini

Grazie, Elena. Mi ricordo negli anni in sui ho abitato a Milano che la verza era molto usata. Per me era una novità: mia madre non la cucinava. Ogni tanto faceva il cavolo cappuccio in insalata, tagliato fino fino, che per me quindi era un po' esotico :) Adesso d'inverno anche io preparo le diverse varietà di cavolo in varie maniere e sono contenta di aver aggiunto il pipetto al menu :)

Frank | Memorie di Angelina

Sounds wonderful, Simona! I have to try this soon. And I have all the ingredients on hand.

Curious about the 2-3 hour rest. I remember that you do something similar with a Spanish tortilla de patatas but the rest is only 30 minutes... Have you ever experimented with different resting times?

Simona Carini

I haven't Frank, and that steps is not in all the versions I've read, but I like the idea of letting the cabbage rest with the spices (insaporire, as we'd say in Italy). It also makes the preparation easier for me by dividing it into two periods. I'll let you know if I find out more :)

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