Parmigiana Di Bieta – Cabbage Stalk Gratin

Sugo: cut garlic, carrots, onion, celery and chilli pepper, sauté with a little olive oil.

Remove the peel from the tomatoes, remove the seeds, chop coarsely, add to the steamed vegetables form. Simmer for about an hour at low temperature.

Season with salt, pepper and finely chopped basil.

Baking dough: Mix flour and salt in a baking bowl. Slowly add egg and mineral water from the center and whisk until smooth. Rest dough with lid closed for about thirty min.

Rinse cabbage stalk, use only white stalks. Cut them into about three to four pieces each. Blanch in boiling hot salted water for three to four minutes and drain well.

Heat plenty of frying oil in a frying pan. To check the temperature, dip the handle of a wooden spoon into the oil: If bubbles form, the oil is hot enough. Pull the cabbage stalk pieces through the batter in portions and deep-fry for two to three minutes in the hot oil until golden brown. Then drain on kitchen roll.

Brush casserole dish with oil. Spread a thin layer of Paradeiser sauce on the bottom, place the fried cabbage stalks on top, cover with Paradeiser sauce and sprinkle with diced mozzarella and grated Parmesan. Repeat this once until all ingredients are used up.

Bake in oven heated to 200 degrees for thirty minutes.

Tip: Parmigiana can also be prepared with melanzane.

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