Non-VegetarianValdostana cuisine Starters

Patate e Verze in Padella

Name: Patate e Verze in Padella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 500 g Potatoes; 500 g savoy cabbage; 30 g Butter; 40 g lardo d'arnad; 1 piece Onion; 1 clove Garlic; 1 tsp Fine sea salt; 0.5 tsp Black pepper

A rustic Aosta Valley side dish of tender savoy cabbage and potatoes pan-fried with sweet onions, butter, and cured lard until golden.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 8 gathered

Servings

500 g Potatoes — peeled and cut into 2 cm cubes
500 g savoy cabbage — cored and shredded into thick ribbons
30 g Butter — unsalted mountain butter
40 g lardo d'arnad — Valdostan cured pork fatback, finely diced
1 piece Onion — medium, thinly sliced
1 clove Garlic — lightly crushed and peeled
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly ground

Equipment

•Large saucepan
•Large frying pan
•Colander
•Chef's knife
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 15 g
carbs: 32 g
fibre: 7 g
protein: 6 g
calories: 280 kcal

Instructions

1
Peel the potatoes and cut them into bite-sized cubes.
2
Shred the savoy cabbage leaves into wide ribbons.
3
Bring a large saucepan of salted water to the boil and add the potatoes.
4
Boil the potatoes for eight minutes, then drop in the shredded cabbage.
5
Cook together for five minutes until tender, then drain thoroughly in a colander.
6
Melt the butter and diced lardo in a large frying pan over medium heat.
7
Add the sliced onion and garlic clove, cooking until the onion turns translucent and sweet.
8
Discard the garlic clove and transfer the drained potatoes and cabbage into the pan.
9
Season with the fine sea salt and freshly ground black pepper.
10
Fry for ten minutes without stirring constantly, letting the edges turn savoury and lightly golden.

Chef's tips

Ensure the cabbage and potatoes are thoroughly drained before hitting the frying pan to avoid excess steam. Let the vegetables sit undisturbed on the pan surface for a couple of minutes between stirs to develop rich, golden edges.

Ingredient substitutions

lardo d'Arnad → unsmoked pancetta or an extra 20 g of butter
savoy cabbage → green cabbage or cavolo nero

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat in a hot frying pan with a small knob of butter until sizzling and warm throughout.

Common mistakes to avoid

•Overboiling the vegetables before frying so they break into purée.
•Frying with excess water trapped in the cabbage leaves.
•Stirring continuously, which stops the potatoes from crisping on the base.

Serving suggestions

Serve piping hot alongside grilled mountain pork sausages.Enjoy as a rustic side dish with polenta concia.Top with thin shavings of young Fontina DOP just before serving.