Braised hispi cab­bage, clams, chilli and oregano


Food and Travel (UK) - - Recipes -

2 small hispi cab­bages

1tsp chilli, de­seeded and finely chopped

½ gar­lic clove, finely chopped 1tsp dried oregano

½ glass white wine

200g clams (or mus­sels), cleaned, any open ones dis­carded

20g un­salted but­ter

Pre­heat the oven to 200C/400F/ Gas 6. Re­move the outer cab­bage leaves and cut the cab­bage in half length­ways. Heat some olive oil over a medium heat in a pan big enough to fit the length of cab­bage. Work­ing in batches, colour the cab­bage on its cut side un­til golden. Trans­fer to a roast­ing tray.

Wipe away any cab­bage de­bris from the pan and dis­card, then pour in a glug of olive oil. Add the chilli, gar­lic and oregano and fry for 2-3 min­utes un­til start­ing to colour. Add the white wine and re­duce for 3 min­utes.

Trans­fer to the roast­ing tray with the cab­bage and add the un­cooked clams. Mix to­gether, add a cou­ple of cen­time­tres of wa­ter, the but­ter and some pep­per, then cover tightly with foil and put in the oven. Roast for 20 min­utes un­til the cab­bage is soft at the root and the clams are open (dis­card any closed ones). Taste to see if it needs salt (the clams might have done the job for you).

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