Savoy Cabbage with Anchovies and Hot Peppers

Maria Rodale's family recipe for what they call "Fooey"

By Maria Rodale

|||||

Ingredients

Directions

1. Wash and chop up the Savoy cabbage (don’t make the pieces too small).

2. Bring a pot of water to a boil and blanch the cabbage (boiling it for about 5 minutes). Then strain the water out.

3. In a large cast-iron pan, sauté the olive oil and chopped garlic cloves for a minute, then add the cabbage to cook it till it is gently cooked and only slightly browned.

4. In a separate, smaller cast-iron pan, put the anchovies and flour together with a bit of olive oil, and sauté until the anchovies and flour have mixed together, crumbled up, and turned into a brown crispy, salty, crunchy topping. Put this in a separate bowl, and add a bit of good fresh olive oil on top to make it even yummier.

5. Wash out that small cast-iron pan, and add another dose of olive oil. Then fry up the dried cayenne peppers whole (take the green stems off, but otherwise put it all in). This only takes a minute until the peppers actually lighten up in color before they darken. Put the peppers and the oil from the pan into a bowl.

6. Let people put their own amounts of anchovies and hot peppers on their plates with the cabbage (so serve this in three separate bowls).

Read more about "Fooey" and other fun family favorite recipes over at Maria's Farm Country Kitchen

Photo: (cc) quinn.anya/flickr

ADVERTISMENT