potato and cabbage brustengo

This Umbrian dish is like an Italian version of the British bubble and squeak. Apparently, it used to be served as an antipasto, but I’ve only ever seen it as a vegetable dish. You can, of course, vary the quantities: increase or decrease the ratio of potato to cabbage depending on your mood or what you have. I like mine with the garlic making its presence felt, but if you prefer a more delicate taste, just fl avour the oil with a garlic clove and then discard it. Is ‘brustengo’ or ‘bubble and squeak’ the better name? I like them both.

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Step 1

Bring a large pan of salted water to the boil and add the potatoes.

Step 2

Cook for about 15–20 minutes, or until tender enough to mash (precise cooking time will depend on how small you chop them). Meanwhile, bring a second pan of salted water to the boil and cook the cabbage for about 4–5 minutes, until tender. Drain both thoroughly.

Step 3

Mash the potatoes well, then season and add some olive oil if you like.

Step 4

Add the cabbage to the mashed potato, stir to combine and season with salt and pepper.

Step 5

Heat the oil in a large, non-stick frying pan over a low heat. Add the garlic and gently fry for about 1 minute, until softened. Then, add the potato mixture to the frying pan, combine with the cooked garlic and fl atten it with a wooden spoon to give a frittata shape. Increase the heat to medium and fry for about 7 minutes, until the underside is nicely browned. Invert the brustengo onto a plate, then slide it back into the pan to cook for a further 3–4 minutes to brown the other side.

Step 6

Serve hot in slices.