Ciambella di vegetala (baked swede with crunchy cabbage salad)

Gino D'Acampo prepares a deliciously different baked vegetable ring and crunchy cabbage centre for a fabulous main course or stunning buffet dish
By Gino D'Acampo
Ciambella di vegetala (baked swede with crunchy cabbage salad)
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes plus marinating
  • Effort: medium

Ingredients

Main

  • 400 g potatoes
  • 400 g swede
  • 200 g pecorino cheese, grated
  • 2 pinches ground nutmeg
  • 200 ml full-fat milk
  • 1 pinches freshly ground salt and black pepper
  • 2 courgettes, chopped
  • 2 medium red onions, finely sliced
  • 200 g Mortadella ham
  • 5 tbsp Italian olive oil
  • 2 tbsp flat leaf parsley, finely chopped
  • 100 g salted butter
  • 100 g fine breadcrumbs, toasted
  • 1 cabbage
  • 5 tbsp extra virgin Italian olive oil
  • 2 tbsp lemon juice

Method

1. Cook the potatoes and the swede in a large pan of salted boiling water for about 15-20 minutes until soft. 2. Drain and mash in a large bowl. Mix in the Pecorino cheese, the nutmeg, and the milk and season with salt and pepper. 3. Fry the courgettes, onions and Mortadella in the olive oil for about five minutes until golden and crispy. Add this and the parsley to the potato mixture. 4. Set the oven to 200°C/gas 6. Grease the ring mould with butter and dust with breadcrumbs, tipping out the excess breadcrumbs once the pan is coated. 5. Place the mixture in the ring and flatten with a tablespoon allowing it to fill mould. Bake the ring for 20 minutes. 6. In the meantime thinly slice the cabbage and place in a large bowl with the extra virgin oil and lemon juice. Season with salt and freshly ground black pepper and leave to marinate for 20 minutes. 7. To serve, turn the ring out onto a serving platter, spoon the cabbage salad in the middle and serve immediately.

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