To prepare this culinary delight, the first step is to deal with the potatoes with skin. Choose medium-sized potatoes, wash them well under a stream of cold water to remove any traces of dirt. Once clean, place them in a pot with cold water and a little salt, letting them boil until they become soft but do not disintegrate. It is important to check from time to time, using a fork, to see if they are ready. After boiling, drain the water and let them cool a bit before peeling.
In the meantime, let's move on to the cabbage. Take a fresh cabbage, remove the outer leaves, and chop it finely. In a deep pan or pot, add a little water and salt, then add the chopped cabbage. Cover the pan with a lid and let it steam on low heat. Make sure to stir occasionally, adding water gradually, just enough to keep the cabbage moist without boiling. The goal is for the cabbage to become soft and retain its flavor, not to turn into a puree. If you prefer, you can opt for the steaming method, which will better preserve the nutrients.
Once the cabbage is soft, it's time to deal with the potatoes. Peel them and, using a special masher or grater, turn them into a fine paste. Then, combine the potatoes with the steamed cabbage, adding salt and pepper to taste. Mix well until you achieve a homogeneous composition.
Now, let’s focus on preparing the brustengo. In a pan, heat a tablespoon of olive oil and add two whole garlic cloves. Let the garlic color slightly, bringing its flavor into the oil, then remove it and discard it. This will give a subtle and aromatic taste to the dish.
Use a spoon to transfer the potato and cabbage mixture into the pan, pressing well to form a thick pancake, about 1-2 cm thick. Cook over medium heat, moving the pan occasionally to prevent burning. After a few minutes, put a lid on the pan and carefully flip the brustengo using a plate or a special lid to achieve an even browning. Let it brown on the other side for a few minutes until it becomes golden and crispy.
Once ready, transfer the brustengo to a platter and let it cool slightly before serving. This delicacy can be enjoyed as is or alongside a fresh salad, making it a perfect dish for lunch or dinner!
In the meantime, let's move on to the cabbage. Take a fresh cabbage, remove the outer leaves, and chop it finely. In a deep pan or pot, add a little water and salt, then add the chopped cabbage. Cover the pan with a lid and let it steam on low heat. Make sure to stir occasionally, adding water gradually, just enough to keep the cabbage moist without boiling. The goal is for the cabbage to become soft and retain its flavor, not to turn into a puree. If you prefer, you can opt for the steaming method, which will better preserve the nutrients.
Once the cabbage is soft, it's time to deal with the potatoes. Peel them and, using a special masher or grater, turn them into a fine paste. Then, combine the potatoes with the steamed cabbage, adding salt and pepper to taste. Mix well until you achieve a homogeneous composition.
Now, let’s focus on preparing the brustengo. In a pan, heat a tablespoon of olive oil and add two whole garlic cloves. Let the garlic color slightly, bringing its flavor into the oil, then remove it and discard it. This will give a subtle and aromatic taste to the dish.
Use a spoon to transfer the potato and cabbage mixture into the pan, pressing well to form a thick pancake, about 1-2 cm thick. Cook over medium heat, moving the pan occasionally to prevent burning. After a few minutes, put a lid on the pan and carefully flip the brustengo using a plate or a special lid to achieve an even browning. Let it brown on the other side for a few minutes until it becomes golden and crispy.
Once ready, transfer the brustengo to a platter and let it cool slightly before serving. This delicacy can be enjoyed as is or alongside a fresh salad, making it a perfect dish for lunch or dinner!
Ingredients
4-6 medium potatoes (600 g) 1 small cabbage (300 g) 1 tablespoon of oil 2 cloves of garlic salt and pepper