Potato, Beans and Savoy Cabbage Casserole: “mbrugliatella”

The recipe “mbrugliatella” presented by VerdeGusto comes from Brienza, a town in the province of Potenza. It is a dish almost completely vanished that is still made in some homes and is nearly impossible to find in eateries.

Carmela

Potato, Bean, and Cabbage Casserole: "mbrugliatella"

voti: 5 (10)

A casserole made with vegetables and greens, from the ancient tradition of Lucanian cuisine: "la mbrugliatella." A casserole of potatoes, beans, cabbage, and stale bread to be eaten hot or reheated.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 4 persone

Course: Single dish

Cuisine: Lucanian cuisine

Ingredients Method Notes

Ingredients

  

• 1 nr Cabbage small
• 1 kg. Potatoes
• 200 gr Beans dried
• 1 nr. Onion
• qb Salt
• qb Extra virgin Olive Oil
• 1 plate Bread homemade, stale

Method

 

1. In a saucepan, fry the onion in oil, remove from heat and let rest.
2. In a pot, put the potatoes, peeled and sliced.
3. Add the beans and cabbage, previously boiled.
4. Cover the vegetables and greens with water and some salt.
5. Cook for about 35/40 minutes.
6. Drain after cooking, carefully saving the cooking water.
7. In a saucepan (even the same one used before), pour in the vegetables and greens.
8. Return to heat, adding the oil and previously fried onion with the stale bread chunks, preferably homemade.
9. Knead for 5/10 minutes with a wooden spoon, making sure it doesn't stick, until the mixture looks like a purée.
10. Serve still warm with a drizzle of extra virgin olive oil (optional).
    

Notes

The dish can be served hot or stored in the fridge and reheated with a splash of oil in a pan.