Stewed Savoy Cabbage, Chestnuts and Pancetta
6 servings
25 minutes
This aromatic Italian recipe combines tender Savoy cabbage, crunchy chestnuts, and savory pancetta. Savoy cabbage, known for its mild flavor and velvety texture, pairs perfectly with the rich nutty taste of chestnuts and the salty meat accent of pancetta. The dish has rustic roots and evokes traditional Italian home meals that use simple yet rich ingredients. Garlic and fresh thyme add aroma and exquisite depth of flavor, while simmering in a small amount of water creates the perfect texture for serving. This dish is great as a side or a standalone treat, reminiscent of cozy evenings in a Tuscan home. It pairs wonderfully with a glass of white wine and fresh bread, highlighting its warm, rich character.
1
Cut the cabbage heads into large squares with a four-centimeter edge. Slice the pancetta into long strips two to three centimeters wide. Finely chop the garlic and thyme. Boil the chestnuts, peel them, and chop coarsely (if the chestnuts are ready, no need to boil).
- Savoy cabbage: 800 g
- Pancetta: 150 g
- Garlic: 2 cloves
- Chestnuts: 200 g
- Fresh thyme: 50 g
2
Place the cabbage in a pot of boiling salted water, bring it back to a boil. After a minute, remove the cabbage and dry it on a towel.
- Savoy cabbage: 800 g
- Sea salt: to taste
3
Fry the pancetta in a large skillet with olive oil until golden brown. Reduce the heat, add garlic. After a minute, add chestnuts and thyme, stir and fry for another two minutes. Pour in 50 ml of water, stir, and add the cabbage to the skillet. Heat through and serve.
- Olive oil: 4 tablespoons
- Pancetta: 150 g
- Garlic: 2 cloves
- Chestnuts: 200 g
- Fresh thyme: 50 g
- Savoy cabbage: 800 g
- Ground black pepper: to taste
