Borlotti beans, Savoy cabbage & rosemary breadcrumbs from Polpo: A Venetian Cookbook (of Sorts) (page 226) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried borlotti beans require soaking overnight.

  • TrishaCP on October 17, 2017

    Loved these ingredients together. I pressure-cooked my beans, so they were a little softer than intended but absolutely beautifully perfumed with rosemary. The breadcrumbs are needed and wonderful. Will make this again.

  • westminstr on March 08, 2017

    This is a shining example of cucina povera - beans are cooked with aromatics, cabbage is blanched, the two are briefly mixed together and topped with garlicky breadcrumbs. The combination of these humble ingredients is quite tasty indeed. I had to make some substitutions based on what I had on hand - so I used Rio Zape beans instead of cranberry (the two are actually quite similar, though Rio Zape makes a darker broth) and instead of rosemary I put sage in my beans and thyme in my breadcrumbs. I also salted my beans from the beginning and cooked my cabbage in salted water so that these two elements would be seasoned right through. As others have reported, the soft and silky cabbage is great with the beans, and the crumbs add texture and a flavor punch. Would you like this dish? Does the combination of beans, cabbage & breadcrumbs sound good to you? If it does, definitely give this one a try.

  • Breadcrumbs on April 28, 2015

    p. 226 - Three components separately prepared then combined to produce a dish greater than the sum of its parts. We loved the creamy beans with their subtle rosemary flavour. I worried that the cabbage would be well, just cabbage…bland without being dressed per se but I needn’t have, I think the point of using savoy cabbage is to have it blend in. Not as pungent as other varieties, what we appreciated most about the savoy was the lovely texture it brought to the dish. The breadcrumbs served a dual purpose adding another textural element and their wonderful garlicky flavour. We liked these very much indeed. I served them as a side dish with some grilled meat but this dish could easily stand alone as a main course. Photos here: http://chowhound.chow.com/topics/1009438?commentId=9541804#9541804

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