One of the most traditional dishes in Percile is “fronne e patate,” or cabbage paired with the famous tuber that has always been used extensively in popular cuisine. The result is a dish with a strong, robust flavor, ideal as a side dish to accompany a red meat main course, but also perfect spread on bruschetta.
Ingredients
- 1 kg potatoes
- 700 g cabbage leaves
- 1 onion
- 100 g pancetta
- 1 chili pepper
- extra virgin olive oil
- salt to taste
Preparation
Wash the cabbage leaves; peel the potatoes and cut them into chunks, boil them, salt them and add the leaves: cook together for about 35/40 minutes. The potatoes must be very soft so that they can completely envelop the leaves. Meanwhile, sauté the onion and add the chili pepper and pancetta in a large frying pan. Once the potatoes and cabbage leaves are cooked, drain everything and add to the pan with the onion and pancetta. Mix well so that they absorb the fat from the pancetta and, in the meantime, break them up into large pieces. Allow to cool slightly in the pan and serve.
