Potato and Savoy Cabbage Cake with Light Black Pepper Caciotta Fondue
Category: Vegetarian Dish | Servings: 4 | Prep Time: 45 minutes
Ingredients:
- 400 g (14 oz) potatoes
- 300 g (10.5 oz) Savoy cabbage (or green cabbage)
- 150 g (5.3 oz) mild black pepper caciotta cheese
- 100 ml (3.4 fl oz) milk
- 1 egg
- Nutmeg, extra virgin olive oil, salt and freshly ground black pepper
Preparation:
- Prepare the potatoes
Boil the potatoes with the skin on until tender. Once cooked, peel and mash them while still warm for a smooth texture. - Cook the cabbage
Blanch the Savoy cabbage leaves for a few minutes, then cut them into thin strips. Sauté briefly in a non-stick pan with a little extra virgin olive oil and a pinch of salt. - Combine the filling
In a mixing bowl, combine the mashed potatoes, sautéed cabbage, egg, a pinch of salt, black pepper and a touch of grated nutmeg. Mix well until all ingredients are evenly incorporated. - Bake the cakes
Grease individual ramekins or muffin molds with olive oil. Fill each one with the mixture, pressing lightly. Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until golden on top. - Make the caciotta fondue
While the cakes are baking, gently melt the grated caciotta cheese with milk over low heat. Stir constantly until smooth and velvety. - Serve and enjoy
Turn the potato and cabbage cakes out onto plates. Spoon over the light caciotta fondue, and finish with an extra grind of black pepper.
Why it pairs well: the earthy notes of the cabbage find a natural match in the beer’s hoppy aroma. The mild cheese with black pepper creates a direct connection with Bitburger’s spicy and fresh hints. The dish is flavorful but not overly rich, making it well balanced by the beer’s dry finish.