ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS ...
Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes
Provided by Liberty Mendez
Categories Dinner, Lunch, Main course
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
- For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
- While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
- For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
- While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
- To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.
Nutrition Facts : Calories 610 calories, FatContent 29 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 13 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.6 milligram of sodium
ITALIAN RICOTTA PIE RECIPE | ALLRECIPES
This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!
Provided by Linda Wood
Categories Italian Recipes
Yield 1 - 10 inch deep-dish pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
- Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
- Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.
Nutrition Facts : Calories 733.4 calories, CarbohydrateContent 96.8 g, CholesterolContent 221.5 mg, FatContent 29.1 g, FiberContent 2.3 g, ProteinContent 22.9 g, SaturatedFatContent 10.9 g, SodiumContent 453.8 mg, SugarContent 55.5 g
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ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS ...
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Lunch, Main course
Calories 610 calories per serving
- To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.
ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS ...
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Lunch, Main course
Calories 610 calories per serving
- To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.
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