TABELIAAUTHENTIC RECIPE
Insalata di Cavolo Cappuccio alla PiemontesePiedmontese Cabbage Salad
A Piedmontese salad of finely shredded cabbage dressed with warm anchovy and garlic dressing, in the tradition of bagna cauda.
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Ingredients (4 servings)
- White cabbageRemove the core and shred 2–3 mm wide500 g
- Anchovies in oilFinely chop6 pieces
- GarlicFinely chop2 cloves
- Extra virgin olive oil60 ml
- Red wine vinegar15 ml
- Salt2 g
- Black peppera little
Method
Prepare the cabbage and aromatics
- 1 Remove the core from 500 g cabbage, shred it 2–3 mm wide and place in a large bowl.
- 2 Finely chop 2 garlic cloves.
- 3 Finely chop 6 anchovy fillets.
Ready when
Proceed when the cabbage shreds are an even width.
Make the warm anchovy dressing
- 1 Put 60 ml extra virgin olive oil and the garlic in a small saucepan over low heat.
- 2 When small bubbles form around the garlic and it becomes fragrant, add the anchovies and mash with a wooden spoon until they dissolve.
- 3 Turn off the heat once the anchovies have completely broken down and blended into the oil.
Dress while hot
- 1 Stir 15 ml red wine vinegar into the dressing in the saucepan and pour it over the cabbage while still hot.
- 2 Toss thoroughly and season with 2 g salt.
Ready when
Proceed when all the cabbage is coated in oil.
Let the flavors settle
- 1 Leave at room temperature for 10 minutes.
Ready when
Once the cabbage has softened slightly and settled a little, finish with freshly ground black pepper.
About this dish
Anchovies are indispensable to the cooking of landlocked Piedmont. Salt and anchovies traveled from the Ligurian sea along the “salt roads” dating back to the Middle Ages, taking deep root in the food culture of its mountain valleys.
This salad of shredded cabbage tossed with warm anchovy and garlic dressing belongs to the same tradition as bagna cauda. Osterias serve it among assorted antipasti, while at home it accompanies boiled or grilled meats.
Its true season runs from late autumn into winter, when cabbage becomes sweeter. Still served in the dining rooms of Turin and the Langhe, it remains a distinctly Piedmontese salad, offering the memory of a place through a humble vegetable.
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