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Autumn is here !

It's magical ! Deep colours, warmth, coziness, shorter days, fire burning and change in diet.



One naturally leans toward heartier dishes, more cheeses and cooking with cheeses.


I stumbled upon this dish looking through my photos from 3 years ago on this day.

Isn't it wonderful to be reminded what you have been doing 3, 5 or a year ago on a day?!

I love it, as on this occasion it has given me an idea for supper !


It's a dish I came across watching #twogreedyitalians on #itv probably about 11 or more years ago. Antonio Carluccio and Gennaro Contaldo . I loved that program - passion for food, for Italy cannot be mistaken.


The dish I got hooked on right away is Tortino de Patato e Cavolo meaning Potato and Cabbage Bake.

It's so simple and only a few ingredients which it makes it absolutely delicious and one of my favourite dishes.


Originally it uses the Alpine cow's cheese Taleggio. Of course English Baronet cheese is a perfect alternative to that.


As I already mentioned it is easy to prepare, and delicious eaten as a side dish with meat or even on its own.


We usually do the latest and it's great with a bottle of red - Pinot Noir or a nice rich Viognier .

My preference of meat dish would be a lovely pork roast - pork belly or pork chops.


I share my version of the recipe using Baronet cheese which can be found on our website - a size of Mini Baronet ( average 280g ) perfect size for the suggested quantity.


https://www.theoldcheeseroom.com/product-page/mini-Baronet



Recipe follows:


Ingredients:


  • 650g Savoy cabbage

  • 8 potatoes, peeled and thinly sliced

  • 150g butter

  • salt and freshly ground black pepper or white pepper if it is a dish on its own

  • 1 x Mini Baronet (280 - 300g)


Serves 4


Method:


Preheat the oven to 200Celsius/Gas6.


Boil cabbage and potatoes in separate saucepans in plenty of slightly salted water.

( I cooked cabbage then used the same water for the potatoes - more flavour)


Cook the cabbage for 5 minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper.

Cook the potatoes for 3 minutes, then drain and repeat the cabbage steps.


Grease an ovenproof dish generously with some of the butter, arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper.



Arrange the cabbage leaves, half of the cheese, season, then top with the remaining potatoes and cheese. Dot with the remaining butter.


Cover with foil and bake for 25 minutes, removing the foil 5 minutes before the end of the cooking time. Remove from the oven and serve.


Happy baking!


Until next time


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