The Best Guide for the NN12 Area

Braised Savoy With Pancetta

Author: Riverford Organics

Published: 9th January 2024 06:44

 

Preparation Time:  10 mins

Cooking Time: 40 mins

Serves: 4 people

 

Ingredients

• knob of butter, approx 25g
• 1 piece of Riverford pancetta (250g), cut into 2cm dice
• 1 onion, peeled & finely diced
• 2 carrots, peeled & finely diced
• 2 celery sticks, finely diced
• 1 bay leaf
• 6 sage leaves, finely shredded
• 1 medium savoy cabbage, outer leaves removed, quartered
• 1 pack (500ml) Riverford ready-made chicken stock

Instruction

1. Melt the butter in a heavy-based casserole style pan, one with a lid.
2. Add the pancetta and fry, stirring now and then, until browned.
3. Turn the heat to low, add the onion, carrots and celery and cook, stirring occasionally, for 15 mins (this helps render the fat in the pancetta down).
4. Add the bay leaf, sage and cabbage wedges.
5. Pour in the stock and season with salt and pepper. Bring up to a simmer, cover and cook for approx 20 mins, until the cabbage is tender.
6. Check the seasoning before serving.

Courtesy of  Riverford Organics

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