you say something this casserole that I used for this recipe? Yes, it is the Le Creuset Cocotte that will receive the winner of my contest (in the photo is missing the black). Beautiful is not it? I find them great, then not only profits are also beautiful for the table always look great doing the rest of all Le Creuset products are unique, beautiful and inimitable!
The recipe I am presenting today is a sort of stew with the cabbage and cauliflower seasoned with a speck of cheese and chunks of provolone .. in short, a very tasty dish that presented in cocotte buy even more charm!
PS I wanted to thank all the people who have already participated in the contest "My cocotte" because in less than 20 days have arrived more than 100 recipes and there are still 12 days to the end and then all power to the laggard time any more ... .. I wait for you !!!!!!
Stewed savoy cabbage with bacon and provolone in cocotte cocotte
For 4 ½ savoy cabbage 1 clove garlic
100 g diced bacon (I used to Dolomitifood)
½ cauliflower
200g provolone
A crust of grain cleaned thoroughly
1 liter of vegetable stock Salt and pepper
Browse the cabbage and wash thoroughly e fate la stessa cosa con il cavolo togliendo la parte centrale e tagliandolo a pezzetti. In una pentola, mettete dell’olio e lo spicchi d’aglio, lasciate rosolare e poi unite lo speck tagliato a dadini e lasciate rosolare ancora un po. Togliete l’aglio ed unite la verza ed il cavolo e lasciate insaporire il tutto quindi unite il brodo le croste di grana tagliate a tocchetti e portate a cottura il tutto fino a quando il brodo non sarà completamente assorbito dalla verdura. A questo punto versate un mestolo di stufato in ogni cocotte, unite la provola tagliata a tocchetti una bella spolverata di parmigiano e ponete le cocotte in forno a 180 per 10 minuti fino a quando la provola non si scioglierà .
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