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Savoy cabbages and potatoes

Taken from: 'Il ricettario del Friuli Venezia Giulia'
Region: Friuli-Venezia Giulia
Difficulty: Easy Doses: for 4 people
Ingredients

500 g of savoy cabbage,

500 g of potatoes,

50 g of butter,

100 g coarsely grated 'Latteria',

50 g grated Parmesan cheese,

3 leaves of sage,

salt,

pepper.

Introduction

Two classic vegetables of the regional table, especially in winter, are presented here in the form of a tasty pie, a dish that can also be preserved for a few days. In Muggia the savoy cabbages with potatoes in the pan were the usual side dish for the fried 'passere' served on the Day of the Dead.

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