Nigel Slater’s recipe for cabbage, taleggio and pancetta | Foods

The recipe

Make a dressing by using 50ml of olive oil, a modest handful of parsley leaves and 10g of grated clean horseradish.

Defeat in 2 tbsp of h2o and then established the dressing apart.

Cut 4 horizontal slices (2cm thick) from a little, restricted cabbage, then very carefully place the slices flat on a baking tray.

Trickle the cabbage slices generously with olive oil and scatter above 150g of diced pancetta.

Bake the cabbage slices in a preheated oven at 200C/gas mark 6 for 15 minutes until it has softened.

Slash 200g of taleggio into thin slices and spot it on best of the cabbage. Then return it to the warmth for 5 minutes to melt.

Get rid of the cabbage from the oven, very carefully carry it on to plates applying a fish slice, then spoon the dressing around the best.
More than enough for 2

The trick

Check out to choose a tightly furled cabbage and slice it horizontally so that the main retains the slices collectively. Be certain to evenly trickle the leaves with olive oil. Return the cabbage to the oven only for very long more than enough to make certain that the taleggio melts, seeking not to enable it brown.

The twist

If taleggio eludes you, head in the route of mozzarella instead. You could use cauliflower in position of the cabbage: steam the cauliflower slices for a couple of minutes initially, until they are tender, the carry on with the rest of the technique, as above.

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