Ingredients with Measurements:
- 1 head of Incavolata cabbage, chopped
- 2 medium zucchinis, sliced
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped Incavolata cabbage and sliced zucchinis to the skillet.
3. Season with salt and black pepper.
4. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
5. Add crumbled Gorgonzola cheese to the skillet and stir until melted and well combined.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 11g
- Total carbohydrates: 8g
- Protein: 6g
Substitutions for ingredients:
- Incavolata cabbage can be substituted with regular green cabbage.
- Gorgonzola cheese can be substituted with blue cheese or feta cheese.
Variations:
- Add sliced onions or garlic to the skillet for extra flavor.
- Top with chopped nuts or fresh herbs before serving.
Tips and tricks:
- Make sure to chop the cabbage into small pieces for even cooking.
- Don't overcook the vegetables to avoid them becoming mushy.
- Use a non-stick skillet to prevent the vegetables from sticking to the bottom.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a platter.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs, such as parsley or basil
- Chopped nuts, such as walnuts or almonds
Pairings:
- Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Roasted potatoes
- Grilled chicken
- Steamed rice
Troubleshooting advice:
- If the vegetables are too dry, add a splash of water or vegetable broth to the skillet.
Food safety advice:
- Make sure to wash and dry the vegetables before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Incavolata is a traditional Italian cabbage dish that originated in the southern region of Calabria.
Flavor profiles:
- The dish has a savory and slightly tangy flavor from the Gorgonzola cheese.
Serving suggestions:
- Serve as a main dish or as a side dish with your favorite protein.
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Region: Italian