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.

Potato, Bean, and Cabbage Casserole: "mbrugliatella"

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.

voti: 5 (10)

Print Recipe Vota la ricetta

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Course: Single dish

Cuisine: Lucanian cuisine

Servings: 4 persone

Author: Carmela

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

Instructions

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