{"id":4371,"date":"2012-11-12T09:17:32","date_gmt":"2012-11-12T09:17:32","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=4371"},"modified":"2018-04-16T07:13:44","modified_gmt":"2018-04-16T05:13:44","slug":"today-savoy-cabbage-or-rather-stuffed-pizza","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/today-savoy-cabbage-or-rather-stuffed-pizza\/","title":{"rendered":"TODAY SAVOY CABBAGE! or rather STUFFED PIZZA"},"content":{"rendered":"<p>Here a new way to use the incoming savoy cabbage.<\/p>\n<p>This stuffed pizza is a nice idea for a quick dinnner, for a sunday snack or for an aperitif.<\/p>\n<p>From Lazio and Campania regional tradition, a tasty way to use every kind of vegetable!<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>500 g of pizza dough<\/p>\n<p>500 g of savoy cabbage<\/p>\n<p>1 handful of pine-nuts<\/p>\n<p>1 handful of raisins<\/p>\n<p>1 clove of garlic<\/p>\n<p>2 anchovies in oil<\/p>\n<p>red chili pepper to taste<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>In a pan cook the garlic until golden brown, then remove it. Add the chili pepper, then the anchovies and let them melt on a slow flame.<\/p>\n<p>Add the savoy cabbage cut in stripes and saut\u00e8 for 5 minutes. Cover and let it cook on a slow flame for 10-15 minutes then uncover the pan to let the vegetables water evapourate.<\/p>\n<p>Add the pine-nuts (a bit roasted in another pan) and the raisins put before in cold water for about ten minutes.<\/p>\n<p>While the savoy cabbage is cooling down, roll the dough in two pastries for a baking pan of about 10 inches diameter.<\/p>\n<p>Riddle the dogh with holes, put the tepid stuffing inside and close with the other dough. Riddle it with holes as well, put some evo oil and few salt.<\/p>\n<p>Bake at 350\u00b0F for 35-40 minutes.<\/p>\n<p>Let it cool down and cut in slices. Et voil\u00e0!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4369\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/oggi-verza-ovvero-pizza-ripiena\/dsc00179adj\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?fit=400%2C278&amp;ssl=1\" data-orig-size=\"400,278\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;E15i&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1352301585&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.033333333333333&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC00179adj\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?fit=300%2C209&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?fit=400%2C278&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?resize=400%2C278\" alt=\"\" width=\"400\" height=\"278\" class=\"alignnone size-full wp-image-4369\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?w=400&amp;ssl=1 400w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/11\/DSC00179adj.jpg?resize=300%2C209&amp;ssl=1 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here a new way to use the incoming savoy cabbage. This stuffed pizza is a nice idea for a quick dinnner, for a sunday snack or for an aperitif. From Lazio and Campania regional tradition, a tasty way to use every kind of vegetable! INGREDIENTS 500 g of pizza dough 500 g of savoy cabbage 1 handful of pine-nuts 1&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/today-savoy-cabbage-or-rather-stuffed-pizza\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4368,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[238,120,191,183,189,129],"tags":[356,362,242,666,664,240],"class_list":["post-4371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch-bag-en","category-regional-recipes","category-savoury-pies","category-starter","category-vegetarian-recipes","category-weekly-recipes","tag-pine-nuts","tag-raisins","tag-savoury-pies","tag-savoy-cabbage","tag-stuffed-pizza","tag-vegetarian-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TODAY SAVOY CABBAGE! or rather STUFFED PIZZA - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/today-savoy-cabbage-or-rather-stuffed-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TODAY SAVOY CABBAGE! or rather STUFFED PIZZA - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Here a new way to use the incoming savoy cabbage. This stuffed pizza is a nice idea for a quick dinnner, for a sunday snack or for an aperitif. From Lazio and Campania regional tradition, a tasty way to use every kind of vegetable! INGREDIENTS 500 g of pizza dough 500 g of savoy cabbage 1 handful of pine-nuts 1... 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