Nigel Slater’s recipe for cabbage, taleggio and pancetta | Foodstuff

The recipe

Make a dressing by using 50ml of olive oil, a small handful of parsley leaves and 10g of grated fresh new horseradish.

Defeat in 2 tbsp of drinking water and then set the dressing aside.

Minimize 4 horizontal slices (2cm thick) from a compact, restricted cabbage, then diligently put the slices flat on a baking tray.

Trickle the cabbage slices generously with olive oil and scatter about 150g of diced pancetta.

Bake the cabbage slices in a preheated oven at 200C/fuel mark 6 for 15 minutes until eventually it has softened.

Slash 200g of taleggio into skinny slices and place it on leading of the cabbage. Then return it to the heat for 5 minutes to melt.

Take away the cabbage from the oven, diligently elevate it on to plates applying a fish slice, then spoon the dressing more than the prime.
More than enough for 2

The trick

Attempt to select a tightly furled cabbage and slice it horizontally so that the main retains the slices collectively. Be absolutely sure to evenly trickle the leaves with olive oil. Return the cabbage to the oven only for lengthy more than enough to assure that the taleggio melts, hoping not to allow it brown.

The twist

If taleggio eludes you, head in the route of mozzarella as a substitute. You could use cauliflower in area of the cabbage: steam the cauliflower slices for a several minutes initial, right up until they are tender, the progress with the relaxation of the process, as above.

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