This pie with red cabbage is easy to prepare. The main ingredient is the red cabbage; in addition there are also the potatoes, the raw ham and the Asiago cheese. The potatoes combine very well with the red cabbage. The raw ham gives a more tasty flavour and with the use of the Asiago cheese you mix better the ingredients all together. The pastry that I used here it was home-made, simply prepared with flour, water and salt but if you don’t have a lot of time you can even use the flaky pastry ready for use. This pie can be thin or more thick according to the number of layers that you put inside, what I prepared here was a delicious thick pie.
INGREDIENTS (for 6 – 8 people):
250 g or 1 cup of Flour
Water
Salt
Half of a red cabbage
3 Tablespoons of extra virgin olive oil
3 Potatoes
150 g of raw ham in slices
200 g or 7 oz of Asiago cheese in pieces
PREPARATION TIME: 30 minutes
COOKING TIME: 30 – 40 minutes
WINE: Trentino Cabernet Doc (Red Wine)
PREPARATION
Start with the preparation of the red cabbage: use half of a red cabbage, cut it in thin slices and wash it.
When the red cabbage is clean, preheat the extra virgin olive oil in a large pan and add the red cabbage. Sprinkle with salt and black pepper and let the cabbage cook for at least 15-20 minutes.
Stir time by time in order to not the cabbage attach to the pan and cook covered with a lid. In the meantime peel and boil the potatoes, when they are cooked, let them cool down and cut in thin slices as shown in the picture below.
Now prepare the pastry: mix the flour with water and salt in order to obtain a homogeneous dough,
then roll it in 2 thin round disc that you will use for the bottom and the top of the pie. Cover the bottom of a baking pan with a sheet of baking paper, place on it one disc of pastry,
add a layer of raw ham,
a layer of red cabbage,
then the potatoes, the pieces of Asiago cheese
and the raw ham again.
Then if there is still place you can do other layers in the same way.
At the end cover with the second disc of pastry
and bake at 200 C or 392 F. You can serve this pie hot or also cold as you prefer more.
BUON APPETITO!
INGREDIENTS (for 6 – 8 people):
250 g or 1 cup of Flour
Water
Salt
Half of a red cabbage
3 Tablespoons of extra virgin olive oil
3 Potatoes
150 g of raw ham in slices
200 g or 7 oz of Asiago cheese in pieces
PREPARATION TIME: 30 minutes
COOKING TIME: 30 – 40 minutes
WINE: Trentino Cabernet Doc (Red Wine)
PREPARATION
Start with the preparation of the red cabbage: use half of a red cabbage, cut it in thin slices and wash it.
When the red cabbage is clean, preheat the extra virgin olive oil in a large pan and add the red cabbage. Sprinkle with salt and black pepper and let the cabbage cook for at least 15-20 minutes.
Stir time by time in order to not the cabbage attach to the pan and cook covered with a lid. In the meantime peel and boil the potatoes, when they are cooked, let them cool down and cut in thin slices as shown in the picture below.
Now prepare the pastry: mix the flour with water and salt in order to obtain a homogeneous dough,
then roll it in 2 thin round disc that you will use for the bottom and the top of the pie. Cover the bottom of a baking pan with a sheet of baking paper, place on it one disc of pastry,
add a layer of raw ham,
a layer of red cabbage,
then the potatoes, the pieces of Asiago cheese
and the raw ham again.
Then if there is still place you can do other layers in the same way.
At the end cover with the second disc of pastry
and bake at 200 C or 392 F. You can serve this pie hot or also cold as you prefer more.
BUON APPETITO!
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